On a chilly day, pie iron quesadillas make a great lunch. Tortillas work well in a pie iron, creating crispy pockets you can fill with a variety of ingredients.
In this recipe, I keep things traditional with beans, cheese and salsa. For more creative options, fill your tortillas with pizza toppings, canned pie filling or ham and cheese.
Spray the pie iron with cooking spray and then fill it with tortillas, refried beans and cheese.
Buy tortillas that are slightly larger than your pie iron. Once the pie iron is closed, tear off the edges of the tortilla to prevent burning.
Heat over the fire, turning for even cooking.
Pie Iron Quesadillas
Makes 6, Vegetarian
- cooking spray
- 12 flour or corn tortillas
- 16 oz can refried beans
- 12 ounces shredded sharp cheddar
- Spray pie iron with cooking spray and lay a tortilla over each side of the pie iron.
- Spread refried beans in the center of tortilla.
- Top refried beans with shredded cheese.
- Close pie iron and tear off the edges of the tortilla.
- Heat pie iron over fire, turning frequently, until the tortilla is toasted and the cheese is melted.
- Top with salsa and serve.
My southern Grandma’s veggie chili is my all time favorite. It’s got tons of healthy stuff in it: zucchini, squash, peppers, tomatoes and beans.
Chili is perfect fall camping food, especially when there’s a chill in the air.
Maybe that’s why they call it ‘chili.’ Or maybe not.
I made a batch of chili and dehydrated half of it for our recent camping trip on the Wisconsin River. Dehydrating is a great way to go, but if you’re planning on car camping you can freeze the chili instead. It freezes well and it’ll keep your cooler cold until you’re ready to thaw it.
To make dehydrated chili, start by cooking up a batch of chili at home. Then leave it in your dehydrator overnight.
At camp start by covering the dehydrated chili with water. Let it soak for about 15 minutes. Lay in the sand, recline in a camp chair, etc.
Then heat it over a stove or fire. So easy!
Dehydrated Veggie Chili
1 tablespoon olive oil
1 large onion, diced
28 oz can crushed or diced tomatoes
2/3 cup salsa
2 teaspoons chili powder
pinch of crushed red pepper
3/4 teaspoon salt
2 cans (15 oz each) pinto beans, drained and rinsed
1 large red bell pepper cut into 1/2″ chunks
1 large zucchini cut into 1/2″ chunks
1 medium yellow squash cut into 1/2″ chunks
- Sauté onion. Add tomatoes, salsa, chili powder, crushed red pepper and salt. Cover and simmer for 10 minutes
- Add remaining ingredients. Cover and simmer 50 – 60 minutes.
- Let chili cool slightly and then spread over solid ‘fruit roll’ dehydrator trays. I dehydrated half of a batch of chili, but if you have enough trays you could dehydrate a full batch of chili. Set dehydrator to 135 degrees. Once chili is dry (about 8 hours), put it in an air-tight container or zip top bag.
- Cover chili with water and let sit 15 minutes, or until it’s nearly rehydrated.
- Heat and serve.