The Boy Scouts Campfire Quesadilla
Smoky, cheesy campfire quesadillas made with shredded rotisserie chicken and Monterey Jack cheese, wrapped in foil and cooked over hot coals for the perfect outdoor meal. This camping-friendly recipe delivers melty, delicious results with minimal cleanup.
Ingredients
- •1 whole rotisserie chicken
- •5 ounces coarsely grated Monterey Jack cheese
- •¾ teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •4 piece flour tortillas
- •1 bottle hot sauce
- •for serving
Cooking Instructions
- 1.
Cut 8 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 4 stacks.
5 min
- 2.
Place a flour tortilla in the center of each foil stack. Dividing evenly, top one half of each tortilla with chicken and cheese and season with salt and pepper. Fold tortillas in half, then bring edges of foil together to enclose the quesadillas and crimp edges to seal.
10 min
- 3.
Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
30 min
- 4.
Place foil packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 packet from heat and check if cheese is melted. If necessary, return pack to coals and continue to cook, 5-10 minutes more. Serve with hot sauce, if desired.
15 min
