Grill Grate Quesadillas
Feeds a crowd fast, uses the fire you already built, forgives everything.
- calories
- 560
- weight
- 7 oz
- cal / oz
- 80
- protein
- 22 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 12 min
- total time
- 22 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- Dinner
- Grill grate
- Campfire coals
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Real dishes
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Flour tortillas | 8 large | |
|---|---|---|
| Shredded cheese | 3 cups | shredded at home, it clumps less than pre-shredded |
| Black beans | 1 can | drained |
| Pepper, onion, corn | 2 cups total | sliced at home |
| Butter or oil | 3 tbsp | |
| Salsa and sour cream | to serve |
Method
- Get the vegetables softened first in a skillet on the grate, then set them aside.
- Butter one side of a tortilla and lay it butter-down on the grate.
- Cheese, beans, vegetables, more cheese, second tortilla on top, butter-side up.
- Three minutes a side. Flip with a spatula and a fast wrist.
- Cut into wedges on a board and start the next one while people eat this one.
Quesadillas are the correct group camp lunch because they cook in three minutes, everyone can customize, and the failure mode is a slightly burnt tortilla rather than a ruined dinner.
Cheese on both the bottom and the top is what glues it together. Filling in the middle with cheese only on one side comes apart on the flip.
Variations
- Leftover dutch oven chili from the night before, which is the best use of the leftovers.
- Chicken and pepper jack if the vegetarian constraint does not apply.