Description
A quick and easy campfire recipe featuring smoky-spiced chicken and melted cheese wrapped in a crispy tortilla, perfect for outdoor cooking and gatherings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 12 oz / 340 g), thinly sliced or shredded
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 4 large flour tortillas (10-inch / 25 cm diameter)
- 1 ½ cups shredded sharp cheddar cheese (about 6 oz / 170 g)
- 1 cup shredded Monterey Jack cheese (about 4 oz / 115 g)
- Optional: ¼ cup chopped fresh cilantro
- Optional: ½ cup diced red bell pepper
- For serving: sour cream, fresh lime wedges, chunky salsa or pico de gallo
Instructions
- In a medium bowl, toss the chicken slices with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Let it sit for 5 minutes to absorb the spices.
- Heat a skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through. Set aside.
- Lay one tortilla flat on a clean surface. Sprinkle a mix of cheddar and Monterey Jack cheese evenly over half the tortilla (about ¾ cup total).
- Spoon a generous layer of the smoky chicken over the cheese. If using, sprinkle diced red bell pepper and cilantro on top. Add another handful of cheese over the fillings to help seal the quesadilla.
- Fold the tortilla over to create a half-moon shape. Wrap tightly in heavy-duty aluminum foil, folding edges to seal completely to avoid any filling leaks.
- Place the foil packets on hot embers or a grill grate above the fire. Cook for about 4-5 minutes per side, flipping carefully with tongs, until the tortilla is golden-brown and cheese is melted.
- Carefully remove from the fire, unwrap the foil, and let cool for a minute. Cut into wedges and serve with sour cream, lime wedges, and salsa.
Notes
Use glowing embers rather than open flames to avoid burning tortillas. Wrap quesadillas tightly in heavy-duty foil to prevent leaks and flare-ups. Let quesadillas rest briefly after cooking for easier slicing. Corn tortillas can be used for gluten-free option but handle gently. Pre-cooked chicken can be used by tossing with spices and heating before assembling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla half
- Calories: 350400
- Fat: 18
- Carbohydrates: 28
- Fiber: 2
- Protein: 28
Keywords: campfire quesadilla, smoky chicken, cheese quesadilla, outdoor cooking, easy campfire recipe, quick dinner, camping food