Go Back

Grilled Campfire Quesadillas

Campfire quesadillas made on a grill grate for classic grill marks and melty cheese. Stacked tortillas filled with chicken, peppers, onions, and jalapeño cook fast until golden and oozy when cut into wedges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 8 flour tortillas large
  • 3 cup Mexican cheese blend shredded
  • 2 cup cooked chicken shredded
Vegetable filling
  • 1 bell pepper diced
  • 0.5 cup onion diced
  • 1 jalapeño sliced
Grilling and serving
  • 1 butter or oil for grilling
  • 1 salsa for serving
  • 1 sour cream for serving
  • 1 guacamole for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Set up the grill
  1. Heat a cast iron skillet over the campfire, or place a grill grate over the fire until it’s hot enough to sizzle lightly when you add filling.
  2. Lightly grease the skillet or grill grate with butter or oil so the tortillas brown without sticking.
Assemble and grill
  1. Place one flour tortilla on the hot cooking surface, then quickly scatter on a layer of Mexican cheese blend, followed by chicken, bell pepper, onion, and jalapeño.
  2. Top with a second flour tortilla and press down gently so the filling stays inside.
  3. Cook for 3-4 minutes per side until golden and the cheese melts and begins to ooze at the edges, showing grill marks on the tortilla.
Finish and serve
  1. Remove the quesadilla from the heat and let it rest briefly off the fire so it slices cleanly.
  2. Cut into wedges and serve immediately with salsa, sour cream, and guacamole.

Notes

For cleaner wedges, transfer the quesadilla to a cutting surface for 1–2 minutes after grilling before slicing. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet to re-melt the cheese. Freezing is not recommended because tortillas can become soft. For a lighter version, use whole-wheat tortillas and a reduced-fat Mexican cheese blend while keeping the same cook time.