The Boy Scouts Campfire Quesadilla Recipes

CAMPFIRE QUESADILLAS

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

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

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.