Best Campfire Quesadillas Recipes

Campfire Quesadillas image

Provided by Ree Drummond : Food Network

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 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.