A cut chicken quesadilla on a blue cutting mat on a red and white checkered tablecloth surrounded by tortillas, avocados, salsa and a container of chicken.

Quesadillas express pour réchaud de camping

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2 min read

Que vous ayez passé une longue journée à vous prélasser au soleil sur la plage ou à affronter des passages rocheux difficiles, parfois une simple quesadilla est tout ce dont vous avez besoin pour vaincre la faim. La chaleur et l'épuisement peuvent même vous convaincre qu'une quesadilla au fromage est à elle seule la meilleure chose que vous ayez jamais mangée. Nous sommes là pour vous dire qu'avec quelques ingrédients supplémentaires, vous pouvez faire passer vos quesadillas au niveau supérieur. Quelque chose qui semble un peu plus raffiné et savoureux, sans trop de tracas.

A container of grilled chicken, veggies, salsa and tortillas laid out on a blue cutting mat on a white and red checkered tablecloth next to a cast iron cooker

Equipment Needed:

Wait! Before You Go:

To speed things up at camp, we've opted to prep and cook our chicken and veggies in advance, then store them in the cooler until we need them. If preferred, you can easily make this entire recipe right at camp, you just might have a couple more dishes afterwards.

  1. Slice your bell pepper and red onion, then cut the chicken thighs into bite-sized pieces. Combine these in a large bowl with a tablespoon of oil and a packet of taco seasoning. Mix until evenly coated.
  2. Cook in a skillet over medium-high heat for about 10 minutes. Stir occasionally. When the veggies have softened and the chicken has cooked through, remove from heat to cool.
  3. Stash your sautéed chicken and veggies in a container to be stored in your cooler. This will keep for up to two days.

Ingredients

Makes 6 Quesadillas

  • 12 Mini tortillas (corn or flour, your pick!)
  • 4 Boneless chicken thighs
  • 1 Orange or yellow bell pepper
  • 1/2 Large red onion
  • 1 Packet of taco seasoning
  • Shredded cheddar or monterey jack cheese
  • Salsa
  • Avocados

Prep Time: 20 minutes

Cook Time: 10 minutes

Directions

  1. Get that fire going, we need more than flames! When using a cast iron cooker, you'll get a quicker, more even cook time over hot coals and embers versus straight in the fire.
  2. Give the top and bottom portion of your cast iron cooker a light spray of cooking oil, then place a tortilla on the open-faced cast iron.
  3. Now's the fun part, add your fillings. The great thing about quesadillas is that they're fully customizable – perfect for even the pickiest eaters. So, pile on the veggies, get your protein fix or maybe you like to keep things simple: just cheese.
  4. Once you've loaded up, place your second tortilla on top. Gently crimp the edges together with your fingers. (This will work better with flour tortillas versus corn, but either will make for a yummy dinner!)
  5. Place the cast iron cooker over your embers, don't forget to latch the handles together! Leave it here to crisp up for a few minutes. Once golden brown, flip and do the same to the other side.
  6. Once your quesadillas has crisped up to your liking, carefully remove from the fire and allow the cooker to cool off for a few minutes before removing the quesadilla.
  7. Grab some salsa, sour cream, or guac to dip and you're all set! Enjoy your fireside fiesta!
  • A hand spooning a mixture of grilled veggies and chicken onto a mini tortilla laying on a cast iron cooker on a blue cutting mat with a container of chicken, shredded cheese and salsa jar in the background
  • A partially assembled quesadilla with meat, cheese and veggies on cast iron cooker on a picnic table with a red and white checkered table with a container of chicken, tortillas, and jar of salsa in the background
  • Two hands breaking a chicken and cheese quesadilla in half over a blue cutting mat with a campfire burning in the background
  • A hand holding half of a chicken quesadilla, while the other hand uses a metal spoon to pour salsa over a blue cutting mat placed on a red and white checkered tablecloth
  • A chicken quesadilla, cut in half, partially stacked on each other on a blue cutting mat on a red and white checkered picnic tablecloth with an avocado, salsa and a container of chicken in the background
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