Garden Fresh Camp Quesadillas with Chicken

Cast Iron Quesadillas are a fast and versatile camp option. Easy instructions for this fast lunch or light dinner are below. You can get creative and mix up any fillings you can dream of. It’s also a great way to use up any produce in your cooler that you might have. I personally know overpacking my cooler with produce is a real problem when camping. I had good intentions when I packed it, but much of the time there’s some lingering when my trip ends.

For the Quesadilla
2 tbsp butter, + 1 tbsp
1 tsp olive oil
2 burrito-sized tortillas
2c Mexican cheese blend
1/2c cooked chicken, diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1/4 red onion, diced
1/4 jalapeño, diced
2 scallons, minced
2 tsp fresh cilantro, minced

For Serving
Mexcian crema
Pico de Gallo
Hot sauce
Lime wedges

Into your hot cast iron pan, completely melt 2 tbsp butter and the olive oil. Swirl around until the pan is completely coated. Place down your first tortilla and top with 1c Mexican cheese blend, diced peppers, diced chicken, scallions and cilantro before covering with the second cup of cheese and second tortilla. Press down into the pan and cook until golden brown, about 4-5 minute) and flip over. Cook the second side until all the center ingredients are completely melted together and sticking to each other. You might have to flip for a third time to ensure this happens.

Cut into wedges like a pizza and serve with all the garnishments while still hot.

Serves 2-3