Best Campfire Quesadillas Recipes

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CAMPFIRE QUESADILLAS



Campfire Quesadillas image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 40m

Yield 16 quesadillas

Number Of Ingredients 14

4 tablespoons butter, plus softened butter, for buttering the tortillas
One 16-ounce box white mushrooms, sliced
1 large onion, thinly sliced
1 red bell pepper, sliced
Kosher salt and freshly ground black pepper
8 burrito-size flour tortillas
1 cup grated sharp Cheddar
1 cup grated Monterey Jack
4 ounces goat cheese, crumbled
1/4 cup jarred jalapeno slices
8 burrito-size flour tortillas
Softened butter, for buttering the tortillas
1 cup grated sharp Cheddar
1 cup grated Monterey Jack

Steps:

  • For the vegetable and goat cheese quesadillas: Add the butter to a skillet with the mushrooms, onions, bell peppers and some salt and pepper and cook, stirring, until caramelized, 15 to 20 minutes.
  • To build the quesadillas, spread one side of the tortillas with a little softened butter and place buttered-side down on individual heavy-duty foil squares. Top with a mixture of the Cheddar, Monterey Jack and goat cheese, sprinkle on a few jalapenos and then add some of the sauteed vegetables. Fold in half and seal into individual foil parcels. Cook on a hot campfire grill until warmed through and the cheese is melted, 3 to 5 minutes.
  • For the cheese quesadillas: To build the quesadillas, spread one side the tortillas with a little softened butter and place buttered-side down on individual heavy-duty foil squares. Top with a mixture of the Cheddar and Monterey Jack. Fold in half and seal into individual foil parcels. Cook on a hot campfire grill until warmed through and the cheese is melted, 3 to 5 minutes.

CAMPFIRE QUESADILLAS



Campfire Quesadillas image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Eight 8-inch tortillas (I'm using flour)
2 tablespoons oil (I'm using olive)
2 cups chopped or shredded roasted meat (I'm using yesterday's leftover chicken)
1 cup grated cheese (I'm using Cheddar)
2 jalapenos, sliced, optional
2 bell peppers, roasted and thinly sliced (I'm using red bell peppers)
1 cup sliced onion (I'm using red)
One 15-ounce can beans, rinsed (I'm using black)
Fresh cilantro, for topping, if you have it
Sour cream and lime, for serving, optional

Steps:

  • Preheat a grill to medium heat. You can also make this in a skillet on the stovetop.
  • For each quesadilla, brush a tortilla with olive oil. Place the tortilla on the grill or skillet and top with the desired fillings: chicken, cheese, jalapenos, bell peppers, onions or beans. Top with a second tortilla and brush the top with oil. Grill until the bottom tortilla is starting to brown, about 2 minutes. Flip and grill, covering the grill or the skillet if the cheese is not melting, until the other tortilla is beginning to brown, an additional 2 minutes.
  • Cut each quesadilla into quarters and garnish with cilantro, lime and sour cream if using.

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