Grilled Peach and Maple Quesadillas
Peaches, maple, and cream cheese folded into a tortilla and toasted on the grate after dinner.
- calories
- 380
- weight
- 4.5 oz
- cal / oz
- 84
- protein
- 6 g
- serves
- 4, scales
- prep
- 8 min
- cook
- 7 min
- total time
- 15 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.
- Dessert
- Grill grate
- Campfire coals
- Car camping
- Basecamp
- Vegetarian
- Nut free
- Real dishes
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Flour tortillas | 4, 8-inch | pack flat, near the top of the bin |
|---|---|---|
| Sliced peaches | 1 cup | canned and drained well, or fresh sliced thin |
| Cream cheese | 4 oz | softened; keep it cold until you use it |
| Maple syrup | 4 tbsp | |
| Ground cinnamon | 1 tsp | |
| Unsalted butter | 2 tbsp | for the outside of the tortillas |
Method
- Let the fire burn down to coals and set the grate over them. Flames will blacken a tortilla before the filling is even warm.
- Spread cream cheese over half of each tortilla. Lay peach slices on top in a single layer, drizzle with maple, dust with cinnamon, and fold the bare half over.
- Butter the outside of each folded quesadilla, both faces.
- Grill about 3 minutes a side, turning with tongs and a wide spatula. You want brown spots, not char. Press lightly so the filling bonds.
- Move to a board, wait a minute, cut into wedges. Lay them out in one layer, not stacked, or the steam undoes the crisp.
This is a dessert built around a grate that is already hot. Nothing here needs its own fire, its own pot, or any water. The fold does the structural work: the filling stays put, and both flat faces get direct contact with the metal, which is what makes the outside crisp instead of leathery.
Drain the peaches hard. Syrup or packing liquid left on the fruit steams the inside of the tortilla and you end up with a soggy fold that tears when you turn it. The cream cheese is not just richness either, it acts as a barrier between wet fruit and dry flour. Cook these last, eat them within a few minutes, and do not seal the leftovers hot.
Packing
Peaches drained into a sealed container in the cooler with the cream cheese and butter. Syrup and cinnamon in leakproof bottles, kept away from the tortillas.
Variations
- Backpacking version: swap dried peaches rehydrated in a little hot water, and use powdered cream cheese or skip it entirely. Cook in a dry pan over a canister stove.
- Apples and brown sugar work the same way and hold up better in a warm cooler.
- A pinch of salt in the filling makes the maple taste like more than sugar.
https://camprecipes.com/grilled-maple-peach-dessert-quesadillas