Camping Set-Up Day Fast And Easy Chicken Quesadillas Recipe

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Camp cooking tip: Use pre-cooked meats so you just have to reheat them when you are camping. Chicken, for example, is easy if you use rotisserie chicken from your grocer’s deli counter. It’s also great to use meats that you cooked at home in a crockpot or on the grill. I like to cook a couple of extra chicken breasts when we are grilling chicken for dinner at home. Once the extra pieces are cooled, I freeze them so they are ready for a quick meal on our next camping adventure. All I have to do is thaw them and reinvent them into the dish of the day.

Camping Quesadillas

These chicken quesadillas are quick and simple because you’re using pre-cooked meat.
5 from 1 vote
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Course: Dinner Camping Recipes
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 341kcal
Author: Kim Hanna

Ingredients

  • 2 tablespoons butter
  • 1 small onion diced
  • 1 tomato diced
  • 1 pre-cooked Mexican seasoned grilled chicken breast season with a little Mexican seasoning when originally cooking, sliced into thin strips
  • Splash of water or other liquid
  • 4 large tortillas burrito-size flour tortillas work best
  • 1 cup shredded cheddar cheese

Optional Topping Suggestions

  • Fresh cilantro, sour cream, salsa, ripe avocado (cubed and tossed in a little lime juice to maintain a nice green color), jalapeño peppers, hot sauces of varying heat

Instructions

  • Heat skillet over medium-high heat of a camp stove.
  • Add butter, let it melt, then add the onions and sauté until tender.
  • Add the tomato and chicken; cook till heated through. You want the chicken to be moist after it is heated, if necessary, add a little water or other liquid to keep it from drying out. (see * Note)
  • While the chicken mixture is heating in one pot, get your griddle or cast iron pan heated over medium heat. (see ** Note)
  • Place the tortillas on the griddle, top half of the tortilla with 1/4 of the shredded cheese and 1/4 of the chicken mixture.
  • Fold the tortilla in half so the edges are aligned.
  • Toast the first side then use a spatula to flip it to toast the second side, about 2-3 minutes per side will melt the cheese and make the tortilla crispy with a nice golden-brown color.
  • Remove the quesadillas from the heat and serve hot with your favorite toppings.

Notes

*NOTE: If you use rotisserie chicken from your grocer’s deli or you did not season the chicken when you grilled it at home, make sure to sprinkle a little Mexican seasoning on at this stage.
**NOTE: If you prefer the easy clean up of cooking these quesadillas in foil packs, you can toast them on a grill or over a campfire. Place each tortilla on a piece of tin foil. Layer the cheese and chicken mixture on one side of a tortilla. Fold it in half to close it up, then seal the foil packet. Heat over medium heat, flip to toast both sides of the tortilla, about 2-3 minutes per side.

Nutrition

Calories: 341kcal | Carbohydrates: 18g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 485mg | Potassium: 269mg | Fiber: 2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 6mg | Calcium: 259mg | Iron: 2mg

No time to look for recipes, create a menu and write a grocery list? No Problem! Get our 3-Day Dutch Oven Camp Menu Plan here!

3-Day Dutch Oven Camp Menu Plan By Camping For Foodies .com
3-Day Dutch Oven Camp Menu Plan By Camping For Foodies .com

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