Last weekend we camped at Mauthe Lake campground in Wisconsin’s Kettle Moraine North State Forest. Mauthe Lake campground is about an hour Northwest of Milwaukee, and two hours from where we live in the Chicago suburbs.
We drove up on Friday night, grabbing a quick dinner in West Bend on the way. Our site among the pines was beautiful, but it did not offer the privacy or quiet that we typically enjoy at other campsites. We heard road noise, loud music and people talking well into the night. The first night was pretty rough for the three of us, but the second night we slept a little better.
On Saturday, Billy’s cousin and her family joined us. After eating some subs for lunch, we hiked the easy 2-mile trail around Mauthe Lake. We spent the late afternoon at the beach while the kids played in the sand. We made pie iron pizzas for dinner and fruit pies for dessert. On Sunday we woke up to rain. After we started a fire, we made Pie Iron Breakfast Sandwiches.
Everett enjoyed playing with his second cousins, and they kept him entertained so Billy and I could relax a bit. We had a nice time and we’re really looking forward to camping with them again!
The classic pie iron pizza includes buttered white bread, pizza sauce, mozzarella cheese and pepperoni. I decided I wanted to mix it up a little. While searching for ideas, I found some great variations on a classic pizza pudgie pie.
Quesadillas are one of my favorite things to make in our pie irons. Tortillas work really well in the pie iron, forming a pocket to hold ingredients without sticking. On our recent camping trip we made Pie Iron Fajita Quesadillas. At home, pre-cook peppers and onions in a skillet with a little fajita seasoning.
At camp, put the cooked vegetables and cheese between two flour tortillas in a lightly oiled pie iron. Tear off the edges of the tortilla after you close the pie iron. Then heat over the campfire until the cheese melts and the tortilla is lightly toasted.
Top with salsa and guacamole and enjoy!
Pie Iron Fajita Quesadillas
Makes 6, Vegetarian
3 bell peppers (some combination of red, yellow, orange or green)
1 large onion
1 tablespoon olive oil
Fajita seasoning, to taste
12 flour tortillas
6 slices cheddar
Heat olive oil in a skillet over medium-high heat. Add peppers & onions and sauté until onions are translucent. Add fajita seasoning to taste and cook for an extra 2 minutes. Let cool and store in refrigerator or cooler.
Spray pie iron with cooking spray. Place a tortilla in one side of the pie iron.
Fill tortilla with cheddar slice and fajita mixture.
Top with another tortilla and close pie iron. Tear off the edges of the tortillas.
Heat pie iron over fire, turning occasionally, until the tortilla is toasted and the cheese is melted.
Release quesadilla from pie iron, using butter knife if necessary. Serve with salsa and guacamole.