Difficulty: Easy | Prep time: 5-10 minutes | Cook time: 5-8 mins | Servings: 2

Camp Quesadillas

Basic Set-up Ingredients:

  • 2 medium, or fajita sized, flour tortillas
  • Shredded Mexican blend cheese
  • Tin foil

Optional Add-Ins:

  • Grilled and sliced (or diced) chicken breast (can easily substitute steak or ground beef)
  • Black beans (rinsed and drained)
  • Sliced avocado
  • Salsa
  • Diced tomatoes
  • Grilled corn (sliced off the cob)


  1. Lay a medium sized tortilla on a strip of tin foil large enough to cover the quesadilla.
  2. Prepare the basic quesadilla by spreading shredded cheese on one-half of the tortilla
  3. Add ingredients listed in the options above (or proceed to step 4 if making the basic quesadilla)
  4. Using the tin foil, fold the quesadilla in half and seal. Leave the ends open to vent.
  5. Place the foiled quesadilla on the grate directly over the campfire. Keep over fire till cheese is melted, ingredients are heated and tortilla is crispy.
  6. Remove carefully from the grate (they will be hot), cut in half and enjoy. No need for plates, you’ve got the tin foil.

Kick it up a notch:

Tortilla chips with salsa and/or queso dip on the side are a great addition to this meal, and just as easy to provide and clean-up.