Campfire Quesadillas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 553
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 51
- Dietary Fiber
- 10
- Sugar
- 5
- Protein
- 35
- Cholesterol
- 80
- Sodium
- 302
- Total: 20 min
- Active: 20 min
Ingredients
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
Directions
- 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.
Cook’s Note
For more ingredient substitution ideas, see the article below.