Skillet bean and cheese quesadillas for camping
Skillet bean and cheese quesadillas for camping are simplest with canned beans and pre-portioned cheese. Prepare a stable cooking area and follow the stove and campsite rules; this recipe assumes cooking is permitted.
Keep cheese and other perishable ingredients cold until cooking. A portable stove must be used only where its manufacturer permits, never as an indoor or tent appliance.
This uses ready-cooked beans, not a raw-meat filling. If cold storage cannot be maintained, choose shelf-stable ingredients and a different meal rather than assuming cheese remains safe all day.
Sources and cooking guidance
FoodSafety.gov: safe minimum temperatures for cooked meat, poultry and egg dishes.
- 칼로리
- —
- 단백질
- —
- 지방
- —
- 탄수화물
- —
계산하려면 재료, 정확한 양, 인분 수가 필요합니다.
| 조리 시간 | — |
|---|---|
| 실제 작업 시간 | — |
| 난이도 | — |
| 매운 정도 | — |
| 요리 종류 | — |
| 알레르기 유발 성분 | — |
재료
2인분
1단계
Drain beans and mash roughly with cumin using a clean fork. Divide beans and cheese among tortillas, covering one half of each. Fold closed.
2단계
Warm a small amount of oil in a stable skillet over moderate heat. Add a folded tortilla without overcrowding the pan.
3단계
Cook about 2–3 minutes per side until the tortilla is lightly crisp and the filling is hot with melted cheese. Lower heat if the outside browns too fast.
4단계
Repeat with remaining tortillas. Transfer to a clean board, let the filling settle briefly and cut into wedges. Keep utensils and food away from fuel containers.
댓글