If you love easy campfire recipes, this quesadilla is a great option. You can use a cast iron skillet or griddle for this meal.
This works well also if you prefer preparing camp stove recipes with non-stick skillets.
Quesadillas are also great for Blackstone cooking.
Step 1. Prepare your ingredients, heat source and equipment as directed. You’ll start cooking over medium-high heat then eventually reduce down to medium low heat.
Hand Test For Cooking Temperatures
You don’t need a thermometer to determine the temperature of your heat source for cooking. Here’s steps for the “hand test”.
- Hold the palm of your hand about 5 inches above the heat source (campfire coals, charcoal briquettes, propane grill etc.) you’re using for cooking. (Make sure nothing is flammable, like clothing or jewelry.)
- Pull your hand away from the heat before it hurts and note how many seconds have passed. Example: 5-6 seconds = medium heat.
|Heat Level||Temperature Range||Time|
|High Heat||450-550°F||2-3 seconds|
|Medium Heat||350-450°F||5-6 seconds|
|Low Heat||250-350°F||8-10 seconds|
Step 2. Brown the meat. You’ll begin by browning the sausage. Depending on the brand, the flavour in the meat comes from paprika, cumin and local chiles so the raw sausage already has a reddish-brown color to it. You can tell when the meat is browned by the crumbled texture more than the color.
Step 3. Complete the meat mixture. Add the potato cubes, onion and garlic to the meat. Cook covered until the potatoes are tender.
Step 4. Assemble the quesadilla. Make a “sandwich” out of the two tortillas by spreading the meat mixture between them.
Step 5. Toast & serve. Reduce the heat to medium low and toast both sides of the quesadilla. Serve with your favorite toppings.
I love this recipe when I’m preparing camping meals for two. It doesn’t really need anything on the side but if I want to bulk up the meal, I’ll heat up a can of refried beans.
If I’m serving this as one of my camping snacks as an appetizer to a main dish, I like staying in a similar flavor profile. Here are some great options:
- Our Dutch Oven Mexican Chicken features chicken and rice that is cooked in one pot. Check out all of our one pot camping meals.
- I like making chicken quesadillas, but, when I’m serving chorizo quesadillas as an appetizer I’d rather serve these Cast Iron Dutch Oven Chicken Enchiladas for the main course.
- This Campfire Roast Beef uses fire roasted canned tomatoes and diced green chiles to give a ton of flavor to chuck roast and potatoes.
- Try this Dutch Oven Latin Chicken if you like sweet potatoes, red bell pepper and black beans in your one-pot dinners. This is one of my favorite easy camping meals.
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If I have leftovers I just wrap them in aluminum foil and refrigerate them. Then, I just throw the whole packet over hot campfire coals to reheat the meat and re-crisp the tortillas.
Try these Camping Breakfast Quesadillas that uses chorizo as the flavorful meat.
If you want to serve eggs to everyone at the same time, a casserole is a great option. Try this Southwestern Camping Breakfast Casserole when you want a little extra kick in the morning.
These Camping Breakfast Burritos combine chorizo with scrambled eggs in a soft tortilla.
Print This Recipe
Chorizo Quesadilla Recipe
- Cooking spray (if needed for sticky pans)
- 1/2 pound chorizo sausage browned (Use the pork chorizo Mexico variety, not Spanish chorizo. Use bulk ground sausage, not links.)
- 1 small potato peeled and diced into small cubes
- 1/2 small onion diced
- 1 clove garlic minced
- 2 large burrito size flour tortillas
- 1/2 cup Monterey jack cheese shredded (can substitute pepper jack or cheddar cheese)
Optional Toppings Suggestions
- Salsa, guacamole, fresh cilantro, avocado slices tossed in lime juice, scallions and sour cream.
- In large skillet over medium-high heat of campfire coals or propane stove, lightly brown chorizo sausage, crumble sausage as it cooks. (see * Note)
- Reduce to medium heat. Add potato, onion and garlic to the skillet, cover and cook until potatoes are soft and meat is cooked through. Remove pan from heat.
- Lay one tortilla on a flat surface, spread meat and potato mixture in an even layer over the tortilla. Then, cover with cheese and top with second tortilla.
- Use a paper towel to remove excess grease from the pan, reduce to medium low heat and return pan to heat source.
- Place sandwiched tortillas in pan to brown first side, then, flip to toast second side.
- Remove from heat and let stand a minute before slicing to serve. Serve hot with optional toppings, if desired. (see ** Note)