Crispy Avocado Melt
This dish is salty and crunchy and full of anti inflammatory properties.
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Dinner
Fine dining reaches a new level when you serve a five-star meal under the stars. Yes, it takes a little effort, but you’ll remember it long after the dishes are done.
Cooking gear supplied by GSI Outdoors, MSR, Light My Fire, and others. For full details go to backpacker.com/kitchengear.
Crispy Avocado Melt
“The salty crunch of potato chips is surprising, while avocado provides anti-inflammatory properties,” says BACKPACKER Trail Chef Jennifer Bowen. Serves 2-3
4soft taco-size tortillas
2Tbsp butter
3Tbsp Parmesan cheese
½cup shredded cheddar cheese
1avocado
2Tbsp moist sun-dried tomatoes
10thick kettle-cooked potato chips
At home Spread one side of each tortilla with butter, then sprinkle evenly with Parmesan cheese, pressing the cheese into tortilla. Pack tortillas cheese sides together in plastic wrap, then in a zip-top bag. Pack cheddar and chips in snack-size bags, tomatoes in screw-top container, and avocado in a paper sack (protected from squishing).
At Camp Halve the avocado and slice it inside the skin. Heat a nonstick pan on low heat. Place one tortilla in pan, cheese side down, add half of each: cheddar, tomatoes, avocado, and potato chips, then top with second tortilla (cheese up). Cook for about 2 minutes on each side, turning once until Parmesan is crispy and golden and cheddar cheese is melted. Add spices to taste.
