Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 (8-inch) flour tortillas
- 1 1/2 cups shredded cheese (Mexican blend or cheddar + Monterey Jack)
- 1 cup pre-cooked chicken, chopped or shredded
- 3/4 cup canned black beans, drained and rinsed
- 1/3 cup salsa
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 2 tbsp butter or neutral oil, for the skillet
- Salt and black pepper, to taste
- Optional for serving: lime wedges, sour cream, extra salsa, hot sauce
Do This
- 1. Build a medium campfire and let it burn down to hot, glowing coals; set a sturdy grate over the fire.
- 2. In a bowl, mix chicken, black beans, salsa, green onions, cilantro, cumin, chili powder, salt, and pepper.
- 3. Place 4 tortillas on a clean surface; sprinkle half the cheese over them, leaving a 1/2-inch border.
- 4. Divide the chicken-bean mixture over the cheese, then top with remaining cheese and the other 4 tortillas.
- 5. Heat 1 tbsp butter or oil in a heavy skillet over the fire until it shimmers (about 3 minutes).
- 6. Cook quesadillas one at a time: 2–3 minutes per side, until tortillas are crisp and golden and cheese is melted; repeat with remaining fat and quesadillas, then slice and serve with toppings.
Why You’ll Love This Recipe
- Perfect for camping: everything cooks in one sturdy skillet right over the flames.
- Uses pre-cooked chicken and canned beans, so prep is fast and low-stress.
- Crispy, smoky tortillas wrapped around a gooey, cheesy, protein-packed filling.
- Easy to customize for picky eaters or different spice levels.
Grocery List
- Produce: Green onions, fresh cilantro (optional), limes (for serving)
- Dairy: Shredded cheese (Mexican blend, cheddar, or Monterey Jack), butter, sour cream (for serving)
- Pantry: Flour tortillas, canned black beans, pre-cooked chicken (rotisserie, grilled, or packaged), salsa, chili powder, ground cumin, salt, black pepper, neutral oil, hot sauce (for serving)
Full Ingredients
For the Campfire Quesadillas
- 8 (8-inch) flour tortillas
- 1 1/2 cups (about 6 oz) shredded cheese
(Mexican blend, or 3/4 cup cheddar + 3/4 cup Monterey Jack) - 1 cup pre-cooked chicken, chopped or shredded
(rotisserie, grilled, or leftover roasted chicken) - 3/4 cup canned black beans, drained and rinsed
- 1/3 cup salsa
(mild, medium, or hot to taste) - 1/4 cup sliced green onions (about 2–3 stalks)
- 1/4 cup chopped fresh cilantro (optional but delicious)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons butter or neutral oil
(such as canola, vegetable, or avocado oil), divided
For Serving (Optional but Recommended)
- Lime wedges
- Sour cream or plain Greek yogurt
- Extra salsa
- Hot sauce
- Extra chopped cilantro or sliced green onions
Step-by-Step Instructions
Step 1: Get the Campfire and Skillet Ready
Build a medium campfire and let it burn until you have a steady bed of glowing coals with just a few low flames. This usually takes 20–30 minutes from first lighting the fire. You are aiming for approximately 350–400°F under the skillet, which is a medium heat. As a rough guide, you should be able to hold your hand about 6 inches above the grate for 4–5 seconds before it feels too hot.
Set a sturdy cooking grate over the fire, then place a heavy skillet—cast iron is ideal—on the grate to preheat while you prepare the filling. Let the skillet heat for about 3–4 minutes. If you flick in a drop of water and it sizzles immediately, it is ready. If cooking at home, preheat a skillet over medium heat on the stovetop instead.
Step 2: Mix the Hearty Chicken and Bean Filling
In a medium mixing bowl, combine the chopped pre-cooked chicken, black beans, salsa, sliced green onions, and chopped cilantro (if using). Sprinkle in the ground cumin, chili powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well until everything is evenly coated and the seasoning is distributed. Taste a small bite; adjust salt, pepper, or salsa as needed. The mixture should be flavorful on its own, since the cheese and tortillas will mellow it slightly.
Step 3: Build the Quesadillas
Lay 4 tortillas out on a clean cutting board or camp table. Divide half of the shredded cheese evenly among the tortillas, sprinkling it over one entire side of each tortilla and leaving about a 1/2-inch border around the edge. This border helps keep the filling from spilling out as it cooks.
Spoon the chicken and bean mixture evenly over the cheese on each tortilla, pressing it gently into a relatively flat layer. Top each with the remaining cheese. Place the other 4 tortillas on top to form 4 “sandwiches,” pressing down lightly so the filling sticks to the cheese. If preparing ahead for camping, you can stack the assembled quesadillas with parchment or wax paper between them and keep them chilled in a sealed container or resealable bag in a cooler for up to 24 hours.
Step 4: Crisp the First Side Over the Fire
Add 1 tablespoon of butter or oil to the preheated skillet. When the butter has melted and is foaming (or the oil is shimmering), carefully lay one quesadilla into the skillet. Use a spatula to gently scoot it around to coat the bottom with fat.
Cook for 2–3 minutes, checking occasionally by lifting an edge with the spatula. You want the bottom tortilla to be crisp and golden-brown with a few dark, toasty spots. If it is browning too quickly or starting to scorch, move the skillet to a slightly cooler spot on the grate or adjust the fire by spreading the coals out a little.
Step 5: Flip, Melt, and Finish Cooking
Once the first side is nicely browned and the cheese is beginning to melt, carefully flip the quesadilla using a wide spatula. If needed, use a second spatula or a sturdy fork to steady the top while you turn it. Cook the second side for another 2–3 minutes, until the tortilla is crisp and golden and the cheese inside is fully melted and gooey. You may see a little melted cheese escaping at the edges—that is a good sign.
Transfer the cooked quesadilla to a plate or cutting board and tent it loosely with foil to keep it warm. Add another teaspoon or so of butter or oil to the skillet if it looks dry, then repeat the cooking process with the remaining quesadillas. Depending on your skillet size, you may be able to cook two at once; just make sure they are not crowded so they crisp properly.
Step 6: Slice, Garnish, and Serve Hot
Let each quesadilla rest for 1–2 minutes so the cheese sets slightly. Using a sharp knife or a pizza cutter, slice each one into 4 wedges. Arrange on plates or a shared platter. Squeeze fresh lime juice over the top, if you like, and serve with dollops of sour cream, extra salsa, hot sauce, and any remaining cilantro or green onions.
Enjoy the quesadillas while they are hot and crisp, ideally right by the fire. For an easy camp meal, pair them with a simple green salad, grilled corn, or a bag of tortilla chips and extra salsa.
Pro Tips
- Keep heat moderate: Quesadillas burn fast over high flames. Aim for steady coals and medium heat so the cheese melts before the tortillas scorch.
- Pre-cook and chill the chicken: Using fully cooked chicken is essential for food safety at camp and keeps cooking time short.
- Do not overfill: It is tempting to pile in extra filling, but too much makes flipping difficult and can cause the tortillas to tear.
- Seal the edges with cheese: Make sure there is a little border of cheese all the way around; it melts and acts like glue to hold the quesadilla together.
- Rotate the skillet: Campfires have hot spots. Rotate the pan occasionally so each area of the tortilla cooks evenly.
Variations
- Spicy chipotle version: Stir 1–2 teaspoons of chopped chipotle in adobo or a pinch of cayenne into the filling for a smoky kick.
- Veggie-packed: Add 1/2 cup finely diced bell pepper or corn kernels to the filling (cook briefly at home first, or use canned/frozen).
- Cheese-forward: Skip the chicken for a bean-and-cheese quesadilla; bump the cheese up to 2 cups and add an extra 1/4 teaspoon of cumin for flavor.
Storage & Make-Ahead
For camping, you can assemble the quesadillas up to 24 hours ahead: layer them with parchment or wax paper between each, then seal in a large airtight container or resealable bag and keep chilled in a cooler. Alternatively, prep just the filling in advance and store it in a container; assemble the quesadillas right before cooking so the tortillas stay dry and flexible.
Leftover cooked quesadillas can be cooled, then wrapped tightly in foil and refrigerated for up to 3 days. Reheat in a dry skillet over medium heat (or on a campfire grate) for 3–4 minutes per side until hot and crisp again. They can also be frozen, wrapped well, for up to 1 month; reheat from frozen over medium-low heat so the center warms through without burning the outside.
Nutrition (per serving)
Approximate values per serving (1 large quesadilla, without toppings): about 520 calories; 26 g protein; 25 g fat; 45 g carbohydrates; 4 g fiber; 980 mg sodium. Actual values will vary based on specific brands of tortillas, cheese, salsa, and chicken used, as well as any additional toppings.
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