Fort McAllister State Park, Georgia Camping Trip-Day 1

Pre-Camping: Let me preface day one of camping with the surprise package that arrived in the mail the day before we left.  A sample of al fresco all natural chicken sausages with a variety I hadn't tried yet!  Chipotle Chorizo with Mango and Adobo.  How good does that sound?!  I was so excited.  As excited as anyone would be receiving free chicken sausages.   I immediately decided to pack them for my camping trip and make them for dinner the first night. 

Thank you al fresco!

Campout Day 1: After a short two and a half hour drive from Jacksonville, passing gorgeous Georgia homes complete with wrap around front porches and window boxes,  we arrived at Fort McAllister State Park.  The campsites were lined with palms and overlooked a marsh.

We pulled in and started setting up...ok well Dad started setting up.  Mom, my daughter and I were in the camper like queens.  Dad likes the tent.  It's quiet out there. 

Mom spent time supervising.  With a glass of white wine.

Before we knew it, it was dinner time aka. Chicken Sausage Time!  Everyone turned and looked at me.  Ok Ms. Food Blogger, now what are we going to make with the chicken sausages?  Hmm...we were limited with what I had brought.  I checked the website for ideas and then looked at what I had brought.  I had thrown in some tomatoes, an avocado, red bell pepper, left over grilled veggies, onion, whole wheat wraps, feta cheese and can of black beans.  After a trip to Publix we also had lettuce, a jalapeno and green onions. 

I decided to make up a sausage quesadilla with a side salad. 

So here are the quesadillas.  I don't have exact measurements because I didn't have measuring cups but even if you wing it this recipe is excellent. 

The sausages are a little smoky, a little sweet and a little spicy; the flavors blending together perfectly, none overpowering the other.

Notice the elegant camping dishware presented here.

Chipotle Chorizo Sausage Quesadillas

Serves 4 (with extra salad)

(Amounts are approximate)

Ingredients

Cooking spray
6 cherry tomatoes, seeded and chopped
1 bunch green onions, chopped
1 15 oz can black beans, rinsed and drained
1 red bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 avocado, seeded and diced
1 bag lettuce mix
1 package al fresco Chipotle Chorizo Chicken Sausage with Mango and Adobo, sliced
4 whole wheat tortillas
1/2 cup feta cheese
3/4 cup left over grilled veggies, including tomato, onion and bell peppers (optional)

Directions

1. Preheat a large skillet over medium heat and spray with cooking spray.

2. Mix the tomatoes through avocado in a large zip top bag.  Separate out about a cup of the mix in a small bowl to use for the quesadillas.  Add the lettuce to zip top bag, seal and gently turn to toss.

3. In the skillet place one tortilla, then on half, layer one sliced chicken sausage, 1/4 of the reserved tomato mix, 1/8 cup feta (and some grilled veggies, if using).  Fold the tortilla and grill first side until browned. 

4. Spray the second side with additional cooking spray, flip and cook second side until browned.  Repeat with additional three tortillas.  Let cool a bit and then slice into three.

5. Enjoy with salad and dressing of choice.  I used Annie's Naturals Goddess dressing and it was dang good.