Camping Quesadillas

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

These chicken quesadillas are quick and simple because you're using pre-cooked meat.

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

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

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 #1)
While the chicken mixture is heating in one pot, get your griddle or cast iron pan heated over medium heat. (see Note #2)
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.

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.
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.