- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 16 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 304
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 36 mg
- Sodium
- 521 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 16 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 304
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 36 mg
- Sodium
- 521 mg
Ingredients
Vegetable and Goat Cheese Quesadillas:
Cheese Quesadillas:
Directions
Special equipment:
a hot campfire with a grill grate or an oven preheated to 375 degrees F- 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.
Cook’s Note
To cook the quesadillas in the oven, preheat the oven to 375 degrees F. Put the foil parcels on an oven rack and cook until warmed through and the cheese is melted, about 10 minutes.
