Simple Backcountry Food Ideas

(or, how to keep Hoss happy on the trail)

 

By Ron Norton

 

I like cheese.� I do not however, like moldy cheese.� If you take a perfectly good piece of cheese and carry it in a backpack for a day or so, it will get moldy. ��I�m not sure why, it just happens (microbiologists please feel free to chime in here).

 

A few years ago, someone shared with me a simple way to pack cheese into the backcountry and avoid mold problems:� QUESADILLAS.� Quesadillas (which is Spanish for �little cheesy things� � look it up) are a durable and simple to make food that will keep for over a week (my record is 9 days without a hint of trouble).�

 

For those who have never made a quesadilla, just place some shredded cheese between 2 tortillas (I like the wheat flour type but any kind will work) and heat in a skillet (turning once) until the cheese is melted throughout.� I find it helps to let them cool thoroughly (a cooling rack helps) before cutting and placing in zip lock bags. �If you place them in the bags when they are warm, condensation might be a problem.� Any type of cheese will work � I normally use cheddar, but have also had success with feta, gruyere, parmesan, and mozzarella (try smoked for extra flavor).� I also carry a small squeeze bottle of hot sauce for the standard (cheddar) version and have added saut�ed garlic and herbs (rosemary, thyme) and sundried tomatoes to the feta version.�

 

 

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���              Hoss loves Quesadillas