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Camping Chicken Quesadillas

  • 20 m
  • 25 m
Hilary Meyer
“These make-ahead quesadillas are a genius campfire dinner solution. Assemble and wrap in foil at home, then once you get to camp, just throw over hot coals for a quick campsite meal.”


    • 1 cup chopped cooked chicken breast
    • 1 cup low-sodium black beans, rinsed
    • 2 teaspoons chili powder
    • ¼ cup chopped cilantro
    • 1 cup shredded Mexican cheese blend
    • 4 8-inch whole-wheat flour tortillas
    • 1 ripe avocado
    • 2 tablespoons lime juice
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt


  • 1 Combine chicken, black beans, chili powder and cilantro in a medium bowl.
  • 2 Tear off four 12-inch pieces of foil. Place a tortilla on a piece of foil and evenly spread ½ cup chicken mixture and ¼ cup cheese over half of the tortilla. Fold the tortilla in half, then wrap in the foil. Repeat with the remaining foil, tortillas, chicken mixture and cheese.
  • 3 Mash avocado, lime juice, garlic powder and salt in a small bowl until chunky-smooth. Transfer to small container with a tight-fitting lid. Before closing the lid, press a small piece of plastic wrap on the surface of the guacamole to prevent browning. Close the container.
  • 4 Prepare a campfire and let it burn down to the coals. Cook the foil-wrapped quesadillas 4 to 6 inches above the coals, turning once, until hot, 5 to 10 minutes. Open carefully. Stir the guacamole and serve with the quesadillas.
  • To make ahead: Store the assembled and wrapped quesadillas and the guacamole in a refrigerator or cold cooler for up to one day.
ALL RIGHTS RESERVED © 2019 Printed From 10/22/2019