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January 16, 2018 10:13 PM
OH Coleman Cookbook photographer: Jennifer Causey; food stylist: Catherine Crowell Steele; prop stylist: Paige Hicks
Camping pear, brie, and arugula quesadillas
15 min
15 min
4
Entree

1 1/2 tablespoons while-grain Dijon mustard

1 tablespoon honey

1/2 teaspoon black pepper

4 (8-inch) flour tortillas

1 tablespoon canola oil or cooking spray

10 ounces Brie, ribs removed, cut into 1/4- inch thick slices

8 ounces Bosc pears (about 2 small pears), thinly sliced

2 ounces arugula (about 2 cups)

Heat a camping stove or grill to medium (about 350° to 375°F), or fit a grilling grate over the direct heat of glowing embers. Combine the mustard, honey, and pepper in a small bowl. Brush one side of tortillas with the oil or spray with the cooking spray; spread the second side of each tortilla with 1 1/2 teaspoons of the mustard mixture.

Place each tortilla, oiled side down, on the camping stove or grilling grate directly over the heat source. Arrange 1/4 of the cheese slices evenly on half of each tortilla; grill until the cheese begins to melt, about 1 minute. Arrange the pears and arugula evenly over the cheese. Using a spatula, fold each tortilla in half to cover the filling, pressing gently to adhere. Grill until the arugula wilts, the tortillas are browned and crisp, and the cheese is melted, 1 to 2 minutes per side. Cut each quesadilla into 2 wedges.

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