Pepperoni and Cheese Quesadilla

Spice up your breakfast on-the-go with this warm and crispy trail quesadilla filled with pepperoni and cheese.

servings: 1 | calories: 455 | cooking time: 10 min | weight: 141 gr / oz

Category: base camp, breakfasts, high-energy

nutrition info:

calories: 455, protein: 20.4 g, carbs: 18.4 g, fat: 34.2 g, sugars: 4.4 g, sodium: 823 mg

you'll need:

1 tablespoon tomato paste (tubed)
1 teaspoon dried oregano
1 teaspoon olive oil
1 medium-size wheat flour tortilla
1 handful grated Cheddar cheese (about 50g/1.76oz)
8 slices shelf-stable pepperoni

at home:

–

on the trail:

Mix tomato paste with 2 tablespoons water and oregano in a mug.
Heat the olive oil in a frying pan over medium heat.
Put tortilla in and reduce heat to low.
Fry on one side, then turn and smear with tomato sauce. Sprinkle with cheese.
Cook until cheese melted, then top with pepperoni.
Fold tortilla in half, remove from the pan, and cut into wedges.

notes:

more recipes from this category:

1 Comment

How to Eat So Well While Backpacking, It’s Like You’re Glamping | Health Top News on June 14, 2017 at 3:22 pm

[…] This seems so easy, it’s a no-brainer. Add some bell peppers, olives, artichokes, or whatever else you can carry that can keep well a few days if you want more vegetables on your pizza-dilla. Get the recipe. […]