As has become our tradition for the past few years, we went camping for my birthday (which was last week) and I have been meaning to add more camping/one-pot/easy meals to the blog for ages so with the start of camping season upon us, what a better opportunity!
I will kick-start with the easy and scrummy cheesy egg quesadillas, although we have them all the time at home as it is so easy and quick to make and filled with enough goodness to keep you going on a nice long hill hike.
But before I get to that, let me tell you a bit more about the trip and my plans with the camping ideas. As you know, I am in the process of pulling together some meal planning resources for you to help you to get organised and savvy in the kitchen and with your shopping and it got me thinking about how useful they are for camping too as you end up taking home WAY less than you took and don’t end up with waste either – win win!
So this was the first trip that we were really strict with our meal plan. We’re lucky with the things we can take as we car camp (meaning that we get there in the car rather than hiking, set up the base and then do the leg work) so we can take heavier stuff. Anyway, the point is that you can really minimise the amount of stuff you take while maximising the time you have to relax and stay away from shops and supermarkets. If you’re anything like me this is the best thing ever!
I am planning to pull together a camping meal plan and shopping list to share with you (which I hope you will enjoy as much as we do)
More about the trip later over in ‘Out & About’ and back to the quesadillas…
Oh an excuse my crazy camping plates! I just couldn’t resist them!!
Here’s how to make the delicious breakfast (or any time really!) cheesy, egg quesadillas
2 large free range eggs, scrambled
50 g cheddar cheese, grated
4 small tortilla wraps
3 tbsp olive oil
chili sauce to serve
Heat 1 tbsp olive oil in a frying pan and scramble the eggs to your preferred consistency, remove from the pan and leave to the side
Wipe down the pan and add another table-spoon of oil, heat while you prepare the quesadillas
Lay two wraps onto plates and sprinkle with the cheese evenly between the two
Then layer the cheese with the scrambled egg
Place another wrap on top of each of the layered wraps and prepare to cook them
Carefully lift one of the tortilla ‘sandwiches’ into the pan and cook for around 2 minutes until golden on the other side add the cheese all melted and gooey
Remove from the pan, add the remaining oil and repeat the above step with the second tortilla ‘sandwich’
Cut into quarters and serve with a generous dash of chili sauce – we absolutely LOVE Encona Hot Sauce (in all it’s variations!)
Seriously, who could resist cooking with a view like this. Oh and enjoying the fruits of your labour too! 😀 These are amazing for giving you that energy to go for a long hike and actually do keep you going until your picnic – which is a definite must if you’re camping on a budget and sticking with your meal planning. (Plus! Many of the pubs were pretty much only geared towards carvery and meat fest, so not a great deal of options for us veggie hikers)
We first came across quesadillas in Barburito in Manchester city centre and to be absolutely honest, we weren’t taken by them for the main reason being that they were served in a plastic dish so the tortillas sagged and the filling plopped out of the sides making it incredibly difficult to eat – as you can imagine! However, after trying various styles at home, I can promise you that the tortillas of the cheesy egg quesadillas will definitely not go soggy (so long as you stick the oil measures) and the filling stays snugly inside because of the melted cheese sealing the scrambled egg together.
I would highly recommend that you add this one to your camping meal plan on your next trip!
Here’s to camping season being back in full action! Yay!
- 2 large free range eggs, scrambled
- 50 g cheddar cheese, grated
- 4 small tortilla wraps
- 3 tbsp olive oil
- chili sauce to serve
- Heat 1 tbsp olive oil in a frying pan and scramble the eggs to your preferred consistency, remove from the pan and leave to the side
- Wipe down the pan and add another table-spoon of oil, heat while you prepare the quesadillas
- Lay two wraps onto plates and sprinkle with the cheese evenly between the two
- Then layer the cheese with the scrambled egg
- Place another wrap on top of each of the layered wraps and prepare to cook them
- Carefully lift one of the tortilla 'sandwiches' into the pan and cook for around 2 minutes until golden on the other side add the cheese all melted and gooey
- Remove from the pan, add the remaining oil and repeat the above step with the second tortilla 'sandwich'
- Cut into quarters and serve with a generous dash of chili sauce - we absolutely LOVE Encona Hot Sauce (in all it's variations!)