Campfire Quesadillas

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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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


  1. Preheat a grill to medium heat. You can also make this in a skillet on the stovetop.
  2. 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. 
  3. Cut each quesadilla into quarters and garnish with cilantro, lime and sour cream if using.

Cook’s Note

For more ingredient substitution ideas, see the article below.