The Boy Scouts Campfire Quesadilla

Ingredients for The Boy Scouts Campfire Quesadilla

• 1 (3-pound) rotisserie chicken, skin removed, meat shredded into bite-sized pieces (525g chicken)

• 140g coarsely grated Monterey Jack cheese

• 3/4 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 4 (7-inch) flour tortillas

• Hot sauce (optional, for serving)

Cut 8 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 4 stacks.

Place a flour tortilla in the centre 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.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.