from The New Trailside Cookbook
When you fill soft flour tortillas with a cheese, meat or fish mixture and then fold the tortilla over, it is called a quesadilla. Include in the filling either cooked or canned fish, meats, vegetables, refried beans or all of the above (except perhaps for the meat if you are using fish). Monterey Jack or mozzarella are good melting cheeses to use. And there is nothing wrong with enjoying the quesadillas cold, except that the cheese will not be melted.
Preparation time: 10 minutes
Cooking time: 5 minutes
4 large flour or whole wheat tortillas
½ cup grated cheese
1 pkg (3 oz/85g) tuna
Salsa: mild, medium or hot
At camp: Place tortillas on a flat surface. In bowl, combine cheese, tuna and enough salsa to moisten the ingredients so they will hold together. Divide mixture over surface of 2 tortillas, spreading to edge. Top with remaining 2 tortillas and press the edges to seal the tortillas.
Heat a large nonstick skillet over medium-high heat. Cook them one at a time, turning them in order to brown both sides.
Remove the first quesadilla from pan, cut it into wedges and enjoy while the next quesadilla is cooking.
Nada’s Tips & Tricks: I like to put out ingredients for the grandkids to mix and match what they put into their quesadilla…they love it. Try different meats, cheeses and veggies. A fun summertime activity to keep the kids busy!
This recipe was taken from The New Trailside Cookbook by Kevin Callan and Margaret Howard, with permission from Firefly Books. www.fireflybooks.com