The Boy Scouts Campfire Quesadilla Recipes

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CAMPFIRE QUESADILLAS



Campfire Quesadillas image

Provided by Ree Drummond : Food Network

Categories     appetizer

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.

THE BOY SCOUTS CAMPFIRE QUESADILLA



The Boy Scouts Campfire Quesadilla image

Provided by BSCA Troop 19

Categories     Chicken     Kid-Friendly     Dinner     Lunch     Summer     Grill/Barbecue     Healthy     Tortillas     Monterey Jack     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 6

1 (3-pound) rotisserie chicken, skin removed, meat shredded into bite-sized pieces (3 1/2 cups chicken)
5 ounces coarsely grated Monterey Jack cheese
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 (7-inch) flour tortillas
Hot sauce (optional, for serving)

Steps:

  • Cut 8 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 4 stacks.
  • Place a flour tortilla in the center of each foil stack. Dividing evenly, top one half of each tortilla with chicken and cheese and season with salt and pepper. Fold tortillas in half, then bring edges of foil together to enclose the quesadillas and crimp edges to seal.
  • Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
  • Place foil packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 packet from heat and check if cheese is melted. If necessary, return pack to coals and continue to cook, 5-10 minutes more. Serve with hot sauce, if desired.

CAMPFIRE QUESADILLAS



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.

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