Buffalo Chicken Quesadillas are so quick and easy to prepare in a cast iron skillet over the campfire, on a camping stove, or on the stovetop at home. Packed with zesty buffalo chicken and melty cheese, these quesadillas make a simple yet flavorful camping meal.
They’re also super easy to make gluten and dairy-free, and modifications are included in the recipe card.
Equipment
- Cast Iron Skillet (10 or 12-inch)
- Fire Pit Cooking Grate (other options: Lodge Fire & Cook Stand, Breeo Outpost)
- Heat-Resistant Gloves
- Spatula (for flipping quesadillas)
- Mixing bowl and spoon
- Knife (to cut quesadillas)
- Non-Stick Cooking Spray
Ingredients
- 2 Cups Shredded, cooked chicken breast (Leftover rotisserie chicken or canned chicken also work well.)
- 1 Cup Buffalo Sauce (Check for gluten / dairy-free, if needed. Reserve 1/2 cup for dipping.)
- 2 Cups Shredded Cheddar or Monterrey Jack Cheese (Use vegan cheese to make dairy-free. Violife brand works well.)
- 4 Large Tortillas (I like Mission brand for gluten-free.)
- Ranch Dressing or Sour Cream (Optional – for dipping. Use vegan Ranch / sour cream for dairy-free.)
- Celery Sticks (Optional – for serving.)
Buffalo Chicken Quesadillas Cooking Instructions
1. Light your campfire well ahead of time. To cook over the campfire, make sure the flame has burned down to a height just below your cooking grate. You don’t want your skillet to be directly touching the fire or you’ll burn the tortillas.
2. In a medium bowl, combine the shredded chicken, 1/2 cup of buffalo sauce, and cheese. Mix well.
3. Place the skillet on the fire cooking grate or on the camp stove and preheat for 2-3 minutes.
4. Spray the skillet with non-stick cooking spray.
5. Place a tortilla in the center of the skillet. Fill half of the tortilla with the buffalo chicken and cheese mixture, then fold the tortilla in half with the empty side covering the filling.
6. Cook for 2-4 minutes, until the bottom is lightly browned. Carefully flip the quesadilla over using a spatula. Continue to cook on the other side until lightly browned and the cheese is melted. *Keep in mind you may need to adjust the heat by moving the skillet closer to or further away from the fire as you cook.*
7. Repeat with remaining quesadillas.
8. Cut each quesadilla into thirds. Serve with Ranch, sour cream, Buffalo sauce, and celery sticks, if desired. Enjoy!
(Psst…Want to know the secret to getting stubborn campfire soot off of your skillet? Check out this article! How To Easily Remove Campfire Soot From Cast Iron Cookware)
Recipe Card
Buffalo Chicken Quesadillas {with Gluten and Dairy-Free Options}
Equipment
- Cast Iron Skillet (10 or 12-inch)
- Fire Pit Cooking Grate
- Heat-Resistant Gloves
- Spatula (for flipping quesadillas)
- Mixing bowl and spoon
- Knife (to cut quesadillas)
- Non-Stick Cooking Spray
Ingredients
- 2 Cups Shredded, cooked chicken breast (Leftover rotisserie chicken or canned chicken also work well.)
- 1 Cup Buffalo Sauce (Check for gluten / dairy-free, if needed. Reserve 1/2 cup for dipping.)
- 2 Cups Shredded Cheddar or Monterrey Jack Cheese (Use vegan cheese to make dairy-free. Violife brand works well.)
- 4 Large Tortillas (I like Mission brand for gluten-free.)
- Ranch Dressing or Sour Cream (Optional – for dipping. Use vegan Ranch or sour cream for dairy-free.)
- Celery Sticks (Optional – for serving.)
Instructions
- Light your campfire well ahead of time. To cook over the campfire, make sure the flame has burned down to a height just below your cooking grate. You don't want your skillet to be directly touching the fire or you'll burn the tortillas.
- In a medium bowl, combine the shredded chicken, 1/2 cup of buffalo sauce, and cheese. Mix well.
- Place the skillet on the fire cooking grate or on the camp stove and preheat for 2-3 minutes.
- Spray the skillet with non-stick cooking spray.
- Place a tortilla in the center of the skillet. Fill half of the tortilla with the buffalo chicken and cheese mixture, then fold the tortilla in half with the empty side covering the filling.
- Cook for 2-4 minutes, until the bottom is lightly browned. Carefully flip the quesadilla over using a spatula. Continue to cook on the other side until lightly browned and the cheese is melted. *Keep in mind you may need to adjust the heat by moving the skillet closer to or further away from the fire as you cook.*
- Repeat with remaining quesadillas.
- Cut each quesadilla into thirds. Serve with Ranch, sour cream, Buffalo sauce, and celery sticks, if desired. Enjoy!
Want more camp cooking inspiration? Be sure to check out the Recipes section of the blog for more delicious and easy camping recipes!
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