Ingredients:

  • 2 cups (450g) cooked chicken breast, diced small
  • 2 cups (225g) shredded Monterey Jack or Sharp Cheddar cheese
  • ½ cup (60g) diced green bell pepper
  • ¼ cup (40g) diced white onion
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) garlic powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 4 large (approx. 10-inch) flour tortillas
  • 2 tbsp (30ml) melted butter

Instructions:

  1. In a mixing bowl, combine the diced chicken, shredded cheese, bell pepper, and onion. Stir in the smoked paprika, garlic powder, salt, and pepper until the chicken is evenly coated.
  2. Lay each tortilla flat and spread a generous portion of the filling over one half. Fold the empty half over to create a half-moon shape.
  3. Brush the outside of the tortilla with melted butter and wrap each quesadilla tightly in heavy-duty aluminum foil, crimping the edges firmly to lock in the steam.
  4. Place the foil packets directly on glowing red campfire coals or 4-6 inches above them. Cook for 5-7 minutes per side, using tongs to flip, until the foil is hot and a toasted aroma is present.