Quesadillas on the Camp Stove

Quesadillas are an easy to make and everyone in the family likes them. Plus, they work well with a camp stove. Making quesadillas was also a good way to use up some of the food we had brought from home, which we were trying to go through, while also using the leftover barbeque brisket and pork we had bought at the Pig Out Inn Barbeque in Natchez, Mississippi for lunch the day before.

So I made quesadillas our first morning at Davis Bayou Campground at the Gulf Coast National Seashore for breakfast. For the kids, I put some butter in the pan and buttered one side of a flour tortilla and put it butter-side down. Then I sliced up cheese from our block of cheddar, added that, then put on another tortilla, butter-side up. Once it cooked a bit and the cheese started melting, I flipped it over and cooked it on the other side.

For my husband and I, the quesadillas were a little more elaborate. I started by sauteeing some onions, then moved those to a bowl to be added later. The process was the same as for the kids, but along with the cheese I put onions and the leftover barbeque meat and sauce.

I was able to use all the cheese and tortillas we had brought from home as well as all the meat. I don't think we'll buy more cheese, as it gets soggy if you leave it in the cooler with melting ice and doesn't keep that well if it's not refrigerated. If we would use it for sandwiches everyday, for example, it would be worth it, but for us, not so much.

This is a really easy meal to make with a camp stove since one burner is all you need. It's also delicious. I did miss the sour cream and salsa I usually enjoy with my quesadillas, but those weren't something we had decided to carry, just bringing really the necessities. The barbeque sauce was delicious, though, and added plenty of flavor.