Campfire Mushroom and Corn Quesadillas
- 2 t. oil
- ½ medium red onion, thinly sliced
- 10 button mushrooms, thinly sliced
- ½ cup corn kernels
- Salt and pepper to taste
- 4 flour tortillas
- 1 cup shredded pepper jack cheese
Veggie mixture: Heat oil in a skillet over medium high heat on camp stove. Add onion and mushrooms. Sauté until softened and lightly browned. Add corn. Stir to combine. Remove from heat. Add salt and pepper to taste.
Quesadillas: Tear four pieces of foil and place a tortilla on top of each piece. Divide half the cheese among the four tortillas sprinkling it down the center of each. Divide the veggie mixture evenly among the tortillas. Sprinkle remaining cheese on top of the veggies. Fold the two sides of the tortilla toward the center. Wrap the quesadilla in foil and seal the edges to make a packet. Place the packets on the grate and cook for a few minutes on each side or until the cheese is melted and the tortilla is crisp.
Cook’s note: The veggie mixture can be made a day or two in advance. You also can prepare the vegetables by putting them in foil packets and cooking on the campfire grill until tender.
Patsy Frost, Corydon, Ind.