This delicious recipe involves packing in some fresh vegetables, cheese, and other heavier-than-usual ingredients and cookware, so it’s probably best as the first night’s meal where the hike in isn’t too long or arduous. When paired with a Mexican rice side dish (with jerky tossed in, if desired) this is a very filling dinner and the quesadillas are great appetizers. Depending on your appetite and how many you make, they can also serve easily as the main course.

You can dress them up even further with sour cream, hot sauce, sliced avocadoes, or guacamole to make this meal perfectly suit your tastes. This has been one of the most popular meals I’ve made for friends in the backcountry. There’s just something particularly awesome about enjoying a warm quesadilla in great scenery!

Cookware Needed

• Backpacking Skillet (ideally non-stick – the MSR Quick Skillet is one option)
• Backpacking Spatula (if you'll be cooking other advanced meals, take a look at the complete MSR Alpine Deluxe kitchen set)

Ingredients (add / eliminate veggies based on preferences)

• Mushrooms
• Spinach
• Red Pepper
• Onion
• Shredded Mexican Cheese (sliced Monterey Jack and/or white cheddar work great as well)
• Sliced jalapeno or other peppers of your choosing (optional)
• Tortillas (one per person will work if serving this as an appetizer, otherwise plan on 2-3 per person)
• Small pad of butter

Optional Dressings

• Sour Cream
• Avocado Slices
• Guacamole
• Hot Sauce

Backpacking quesadillas are a great option for the first night of a trip and especially on more leisurely excursions.

Instructions

1. At home, I typically slice all the vegetables and pack them in plastic bags. Other than the spinach, they can all be cooked at the same time.
2. Melt the butter in the skillet and add vegetables.
3. Sautee vegetables until cooked.
4. Add spinach just long enough to wilt. Turn off stove and let veggies sit while you prepare the tortilla and cheese.
5. On one half of a tortilla, sprinkle cheese or place cheese slices and place veggies on top. Then place additional cheese on top of the veggies and fold the tortilla so it closes.
6. Place tortilla in the skillet over medium heat to brown the tortilla and melt the cheese. You might need to keep the skillet moving in a circular motion to not burn the tortilla where the flame is. Flip the tortilla over once one side is browned and repeat.
7. Remove, dress with whichever options you like and enjoy!

Editor's Note: This recipe originally appeared in Issue 45 of TrailGroove Magazine. You can read the original article here.