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This is about as easy as it gets. Grilled Cheese toasted in a Pie Iron has to be the best way to have one. Perfect for kids on the go during any camping trip.

2 slices of Bread
1 slice of Cheese – Kraft American Singles or Velveeta
Butter

Lay two slices of buttered bread in the pie iron, add your favorite cheese and anything else you like, a slice of tomato or onion, lunch meat, pepperoni, etc. Close the pie iron, latch and turn frequently until lightly brown.

With some supervision any kid could be a gourmet.

Dan M.
Kannapolis, NC

This is a favorite of mine as I enjoy South of the Border and Tex Mex recipes. This recipe will make more than 1 quesadilla. Adjust your ingredients to how many you are going to make.

Boneless Chicken Breast – precooked and shredded (Canned Chicken will work too)
Tortillas – small (6″ diameter)
Onion – minced
Green Pepper – minced (Bell Pepper, Poblano or Aneheim. Any of these are a good choice)
Monterey Jack Cheese – shredded
Adobo Seasoning – See Pie Iron Spices and Spice Blends
Jalapeno – sliced
Salsa
Vegetable Oil Spray

Spray the pie iron halves with oil. Tuck one tortilla into the pie iron making a cup. Fill the pie iron with the desired amount of the ingredients creating a mound. Place another tortilla on top. Close and latch crimping the tortillas together forming the Quesadilla. Trim the tortillas as needed forming a nice neat package. Hold over heat

until golden brown. Serve with salsa, sour cream and pickled jalapeno slices.

Remember, DO NOT over stuff the Quesadilla. The part of the tortilla that hangs over the edge needs to be clear of the stuffing so it will make a good seal when the pie iron is closed.

Dan M.
Kannapolis, NC

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