Description
Deliciously melty quesadillas wrapped in foil, perfect for autumn gatherings and easy meals.
Ingredients
- 4 large flour tortillas (or gluten-free)
- 2 cups shredded cheddar or Monterey Jack cheese
- 2 cups cooked halal shredded chicken or roasted vegetables
- 1 small apple, thinly sliced, tossed in a pinch of cinnamon (optional)
- 1/2 cup caramelized onions or thinly sliced red onion
- 1/4 cup chopped cilantro
- 2 tablespoons butter or olive oil, softened
- Salt and pepper to taste
- Optional toppings: sour cream, salsa, or a crunchy topping
Instructions
- Prep your workspace: Preheat your oven to 375°F (190°C) or prepare coals if cooking outdoors. Lay out four sheets of heavy-duty foil, each about 12 inches square.
- Butter the tortillas: Spread a little butter or oil on one side of each tortilla — this helps them turn golden and prevents sticking.
- Layer the fillings: On the unbuttered side of two tortillas, sprinkle about 1/2 cup of cheese, add 1/2 cup of chicken or veggies, a few apple slices, and a spoonful of caramelized onions. Finish with another 1/2 cup of cheese and a sprinkle of cilantro. Top with the remaining tortillas, buttered side up. Repeat for the second set.
- Wrap in foil: Place each stacked quesadilla in the center of a foil sheet. Fold the foil up and seal tightly, creating a packet that traps heat and steam.
- Bake or grill: For oven cooking, place packets on a baking sheet and bake for 12–15 minutes, or until cheese is melted. For campfire or grill, place packets over medium heat for 8–12 minutes per side, turning once.
- Serve: Let packets rest for 2 minutes, then carefully open. Slice each quesadilla into wedges and serve with your favorite toppings.
Notes
Use heavy-duty foil to avoid tears. Don’t overstuff for even melting. Pre-cook proteins and vegetables for better results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican