Tuna, Cheese, and Tortillas are three staples that I always take with me while on tour. Tortillas are loaded with carbohydrates, pack away nicely, don't get smashed like bread, and last for quite awhile before molding. Canned tuna provides protein, doesn't go bad, or get smashed. Cheese is more protein and last longer than most think.
Combine these three together and you have a meal loaded with carbohydrates and protein, which is also easy to cook and very easy to clean up.
Ingredients
6 Small Tortillas, small enough that they'll fit in your skillet
2 Cans of Tuna
4-6 oz of Cheese or six slices of wrapped cheese
1 Small Onion
Salsa or Hot Sauce to taste
Directions
1. Heat your camp skillet to about medium.
2. Peel the onion, roughly chop it up, throw in the dry skillet, and cook it for about three minutes
3. Open and drain the tuna, and put in it skillet with the onion.
4. Take three of the tortillas, evenly distribute half of the cheese on top of them, and add however much salsa or hot sauce you like on top.
5. Remove your skillet from the stove, and evenly distribute the onion and tuna mixture, on the tortillas that have the cheese, and salsa or hot sauce on top of them.
6. Return the skillet to the stove, at medium heat.
6. Place the remaining cheese on top of the mix, place the remaining tortillas on top, and smash them flat, making three tortilla sandwiches.
7. Carefully place one of the tortilla "sandwiches" back in the skillet, and brown till the cheese on bottom melts.
8. Flip the quesadilla over and brown till the cheese on the other side melts.
9. Eat the first one while you cook the others!
Serves one hungry cyclist.
Submitted by Eric St. Mary
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