Colorado Springs News, Sports & Business

Camping recipe 3: Goat Cheese Quesadillas With Tomato And Corn Salsa

by name Newspaper - Published: May 22, 2013 0

Goat Cheese Quesadillas with Tomato and Corn Salsa

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Yield: Serves 4-6

Olive oil spray or nonstick cooking spray 8 (10-inch) flour tortillas 12 ounces soft fresh goat cheese, crumbled (about 1 1/2 cups) Tomato and Corn Salsa

Procedure:

Grill method: Spray one side of a tortilla with olive oil or cooking spray and place it, oiled side down, on the grill over medium-high heat. Top with one-quarter of the cheese and one-quarter of the salsa. Spray one side of a second tortilla with oil, and place it on top of the first, oiled side up. Cook for about 3 minutes, until the bottom tortilla is golden brown.

Turn the quesadilla over and continue cooking for about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the grill and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa.

Camp-stove method: Spray a large skillet with olive oil or cooking spray and warm over medium-high heat on the stove. Place a tortilla in the hot skillet and top with one-quarter of the cheese and one-quarter of the salsa. Top with a second tortilla. Cook for about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking for about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the skillet and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa.

Make It at Home: Make it a meal by adding broiled shrimp. Preheat the broiler. Spread 1 pound peeled shrimp in a single layer on a baking sheet, spray with olive oil or cooking spray, and season with salt and pepper. Broil for about 2 minutes, until the shrimp is cooked through. Split each shrimp in half lengthwise. Continue with preparation per the camp-stove method.

Source: Campfire Cuisine by Robin Donovan

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