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Grilled Campfire Quesadillas

Campfire quesadillas made on a grill grate until the tortillas turn golden and the cheese oozes out in gooey wedges. Loaded with shredded chicken, diced bell pepper, onion, and jalapeño for a camping dinner that tastes like classic grilled quesadillas.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 8 flour tortillas Large tortillas for foldable, crispy grilled quesadillas.
Cheese and filling
  • 3 cup shredded Mexican cheese blend Use a blend that melts smoothly and browns lightly on the edges.
  • 2 cup cooked chicken, shredded Pre-cooked chicken keeps the cook time short over the fire.
  • 1 bell pepper, diced Diced for even bites in every wedge.
  • 0.5 cup onion, diced Diced for mild sweetness and quick soften.
  • 1 jalapeño, sliced Slice thin for distributing heat without tearing the tortillas.
For grilling and serving
  • 1 butter or oil for grilling Enough to prevent sticking and help the tortilla get golden.
  • 1 salsa Serve on the side for bright, tangy flavor.
  • 1 sour cream Cool and creamy contrast to melted cheese.
  • 1 guacamole Adds richness and freshness to each bite.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Grill the quesadillas
  1. Heat a cast iron skillet or place a grill grate over campfire until hot.
  2. Place one tortilla on the cooking surface and quickly add cheese, chicken, bell pepper, onion, and jalapeño in an even layer.
  3. Top with second tortilla and press down gently to help the filling contact the hot surface.
  4. Cook for 3-4 minutes per side until golden with visible grill marks and the cheese melts and loosens at the edges.
  5. Remove from heat, cut into wedges, and serve immediately with salsa, sour cream, and guacamole.

Notes

Pro tip: Work fast when you build the quesadilla so the cheese starts melting before the tortilla over-toasts. Store leftovers in the fridge up to 3 days; reheat on a skillet over medium heat until warmed through and crisped again. Freezing isn’t recommended for the best texture. For a lower-fat swap, use reduced-fat Mexican cheese blend and add a little extra salsa for moisture and flavor.