Fire-Roasted Veggie & Goat Cheese Quesadillas
Campfire-charred bell peppers, onions, and zucchini folded with creamy goat cheese in tortillas, pressed crisp on a skillet for a smoky, vegetarian lunch that’s easy to share.
Equipment
- Cast iron skillet
- Tongs
- Knife
- Cutting board
Ingredients
- 1 tbsp olive oil
- 1 medium red bell pepper sliced
- 1 small zucchini sliced
- 1 small red onion sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 pieces flour tortillas
- 4 oz goat cheese crumbled
- 1/4 cup shredded Monterey Jack cheese
Instructions
- Heat olive oil in cast iron skillet over hot campfire.
- Add bell pepper, zucchini, and onion. Cook, stirring, until softened and edges are charred, about 6 minutes. Season with salt and pepper and transfer to a plate.
- Wipe skillet clean. Lay out 3 tortillas, divide veggies and goat cheese evenly, sprinkle with Monterey Jack, and top each with another tortilla.
- Return one quesadilla at a time to skillet and cook 2–3 minutes per side until golden and crisp.
- Slice and serve hot.
Notes
Char veggies directly over coals for smoky flavor before assembling. Use a foil tent if cheese needs extra time to melt. Keep finished quesadillas warm in foil near the fire.