Camping Recipes

Ingredients

• 2 Tbsp olive oil
• 1 zucchini (shredded)
• 1 yellow squash (shredded)
• 1/2 red and yellow bell pepper
• 1 red onion (thinly sliced)
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 2 Tbsp chopped fresh cilantro
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tomato (chopped)
• 1 lime (juiced)
• 1 tsp chili powder
• 1 tsp hot pepper sauce
• 4 tortillas
• 2 c Colby-Jack cheese (shredded)

Directions

Heat oil in a skillet over the fire. Add zucchini, diced bell peppers, onion, garlic, and cumin. Cook for 5 minutes, or until all the vegetables are soft. Stir in the cilantro, salt, and black pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder, and hot-pepper sauce. Spread one-fourth of the zucchini mixture evenly on one half of each tortilla. Sprinkle each with one-fourth of the cheese. Fold the tortillas in half. Spray griddle and preheat over medium-low fire. Cook quesadillas for 5 minutes, turning once, until the cheese is melted. Cut into wedges and top with a generous amount of the tomato mixture.

Submitted by: Campfire Cafe Cookbook (TM)