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
- cooking spray
- 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.
Are you camping this Memorial Day weekend? If so, you’ve got to try this stir fry. It’s incredibly easy and healthy too. There’s no chopping of veggies involved, so the prep work is minimal. We made this last fall on our visit to Great Smoky Mountains National Park.
Another great thing about this recipe and my Campfire Pierogies is that the frozen rice and veggies keep your cooler cold. We had a long drive to the Smokies from Illinois, so starting with frozen foods helped keep the ice in our cooler from melting.
Start by heating up frozen veggies in a little oil. I used one pound sugar snap pea stir fry mix and one pound of broccoli.
Then add frozen rice and baked tofu.
Add teriyaki sauce and cook for 3-4 minutes.
Camp Stir Fry
Serves 4. This recipe works equally well over a campfire.
- 1.5 cups brown rice
- 1 tablespoon cooking oil
- 2 pounds frozen vegetables
- 7 ounces baked tofu
- teriyaki sauce (I used Soy Vay Veri Veri Teriyaki)
- Large Skillet
- Spoon or spatula
- Cutting board
Cook rice according to package directions. Let cool, and then freeze in a plastic bag. Or skip the prep work and buy frozen rice at the supermarket.
- Preheat 1 tablespoon oil in a skillet.
- Add vegetables and cook until heated through.
- In the meantime, cut tofu into 1/2″ cubes.
- Add tofu and rice to vegetables. Cook until heated through.
- Add teriyaki sauce to taste.
- Cook an additional 2-3 minutes and serve.
These campfire pierogies are an easy, satisfying meal after a long day of hiking. Plan on making this recipe on the second or third day of camping. If you store the frozen pierogies in your cooler, they’ll be defrosted by then. Wait until you’re at camp to slice the onions and peppers to avoid an onion-scented cooler.
Gotta love nighttime photography…
Here’s how to make them at camp.
You only need four ingredients, plus salt and pepper.
Soften the sliced onion in butter.
Then add sliced green pepper and cook until tender.
And finally, add the defrosted pierogies. Cook until golden. Season with salt & pepper and devour.
This recipe works equally well over a camp stove.
- cutting board
- big spoon or spatula
- 1 tablespoon butter
- 1 onion
- 1 green pepper
- 12 frozen pierogies
- salt & pepper to taste
- Thinly slice pepper and onion.
- Melt one tablespoon of butter in skillet.
- Add onions and cook until softened.
- Add peppers and cook until softened.
- Add pierogies, cook until golden. Serve with salt and pepper.