This is for sure not your perfect quesadilla recipe, but it works like a charm on the camping grill. We had plenty of hot embers, a cast-iron pan and a sheet pan that helps to keep the quesadilla filling in place. Use it as an inspiration on what you can feed your friends and family around the campfire. The chicken can be marinated ahead of time, but honestly, everything tastes great when eaten outside, particularly when served with tasty melted cheese!
1 lb chicken breasts
1 Tbsp olive oil
1 lb mushrooms
8 oz melting cheese – we used Monterey Jack
Sea salt and freshly ground pepper
Thinly slice the chicken breasts so they cook faster on the grill. Cook on the grill, the cast-iron pan or a sheet pan over hot embers. Shred once cooked through.
Slice mushrooms and saute in cast-iron pan with 1 Tbsp olive oil until crispy. Season to taste.
Take one tortilla and fill half with cheese, some mushrooms and chicken, fold over and warm in the cast-iron pan or a sheet pan over the hot embers.
Carefully turn after about 5 minutes – depending on the heat of the fire – and heat on the other side until cheese is melted and tortilla is heated through. Serve with salsa.