Signs you live in western Canada: as soon as the weather goes above 5 degrees, you move outside part time. This ones for all my peeps who’ve already started planning their summer #camping trips; Roasted Veggie Campfire Quesadillas. #CampingFood is usually meat meat and more meat, so I thought I’m try to come up with some #vegetarian recipes.
Makes 4-5 quesadillas
Ingredients
2 poblano peppers
1 large red onion, peeled and halved
Roughly 1/4 cup olive oil
Salt and pepper to taste
2 cups good quality cheddar cheese, grated
8-10 corn tortillas
To Serve
Salsa
Sour Cream
Fresh cilantro
Fresh Avocado
Directions
1. Rub the poblano peppers and red onion with about 1 tbs olive oil, and season with a pinch of salt and pepper. Place the vegetables directly on the campfire grill, with the fire fairly hot. Cook until the vegetables are blistered on the outside, but soft and fully cooked on the inside. This can take up to 25 minutes for the poblano peppers, and up to 35 minutes for the red onion depending on how hot the fire is. When the vegetables are about halfway done, place a lightly oiled cast iron skillet on the grill to heat up.
2. Once done, carefully remove the vegetables from the grill using tongs. Once cool enough to handle, remove and discard of the skin from the poblano peppers - it will taste bitter if you leave it on. Remove and discard of any burnt outer layers from the onion.
3. On a chopping block or cutting board, cut the roasted vegetables into small pieces, then, begin to chop over and over with your knife until you get a very chunky paste like consistency. You can add some salt here if you would like.
4. When you are ready to assemble, test the cast iron skillet. Add a drop of olive oil to the pan, and drop in a small piece of the onion or poblano pepper. If it begins to sizzle right away, the pan is hot enough. If it takes a few moments to sizzle, add more wood to the fire and wait until the pan is hot.
5. Once the pan is hot, add 1 tbs of olive oil to it. To a corn tortilla, add some of the roasted vegetable paste to the top of it. Place the corn tortilla, bottom down, into the hot oil. Immediately top with a handful of grated cheese, and cover with another corn tortillas. Let the quesadilla fry in the oil until it begins to get golden and crispy, and then using your tongs, flip to brown the other side. If the bottom tortillas has soaked up all the oil, put a little more in the pan before flipping it. Pan fry until the cheese melts, about 3-5 minutes per quesadilla. If the pan is not hot enough, the tortilla will just soak up all the oil and get a little soggy. Make sure to keep tending to the fire so it’s hot enough to cook your quesadillas. Repeat the above process until the vegetable paste is done. Serve with your favourite condiments and toppings.