Griddle Black Bean and Green Chile Quesadilla Wedges
Mash black beans with green chiles and spices, spread on half of each tortilla with cheddar, and fold. Cook on a buttered griddle over medium-low heat, 3 to 4 minutes per side, until crisp and melted, working in two batches. Cut into wedges and serve with salsa. Total time is about 30 minutes.
These are the snack to make when everyone is hungry and dinner is an hour away. The filling is mostly pantry cans, and the griddle gives you crisp, golden edges that a skillet can't match.
Cut into wedges, they work for a crowd. Set the pile in the middle of the table and let people grab. They are good hot, and still decent warm 15 minutes later.
Griddle Black Bean and Green Chile Quesadilla Wedges
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium-low flame
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- Flat-top camp griddle
- Camp stove or grate over a fire
- Wide spatula
- Cutting board and sharp knife
- Mixing bowl
- Fork
Steps
-
Mash the filling
In a bowl, mash the beans with a fork until about half are broken down. Stir in the green chiles, chili powder, cumin, garlic powder and a pinch of salt.
-
Build the quesadillas
Lay a tortilla on a cutting board. Sprinkle a quarter of the cheese over one half, top with a quarter of the bean mix and some green onion, then fold the tortilla over. Repeat with the rest.
-
Heat the griddle
Set the griddle over a medium-low flame and let it heat for 3 to 4 minutes. Add half the butter and spread it around. If the butter browns fast, turn the flame down.
-
Cook the first side
Place two quesadillas on the griddle. Cook 3 to 4 minutes, until the underside is golden and crisp.
-
Flip and melt
Flip with a wide spatula and press down gently. Cook another 3 to 4 minutes, until the cheese is melted and the beans are hot.
-
Cook batch two
Move the first two to a plate. Add the remaining butter and cook the other two the same way.
-
Cut and serve
Let each quesadilla rest for 1 minute so the filling sets. Cut into 6 wedges and serve hot with salsa.
Trail Notes
Mix the beans, chiles and spices at home and pack the filling in a zip bag in the cooler. It keeps for 2 days. Shred the cheese at home too, or pack it pre-shredded.
Keep the cheese and any opened salsa at 40°F or below. Don't leave them out for more than 2 hours, or 1 hour in hot weather.
Use pepper jack for more heat, or add a handful of frozen corn kernels to the filling. Corn tortillas work too, but warm them first so they don't crack when folded.
Scrape crumbs and grease off the griddle with a spatula and pack them out in your trash. Strain wash water through a mesh strainer, pack out the food bits, and scatter the water well away from camp and water sources.
Campers ask
Can you make quesadillas on a camp griddle over a fire?
Yes. Set the griddle on a grate over a bed of medium-low coals, not open flames. Rotate it now and then to even out hot spots.
How do you keep quesadillas from burning on a griddle?
Keep the heat at medium-low and use butter or oil on the surface. If the outside browns before the cheese melts, lower the heat and cover with a lid or foil for a minute.
How do you keep quesadilla wedges crisp for a group?
Hold finished wedges in a single layer on a plate near the stove, not stacked. Stacking traps steam and makes them soggy.
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