Email to Dawn       

Recipe Categories: Greybird2's HOME PAGE5ingredorless APPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BrownBag CakeMixRecipes CAKESandPIES Camping CANDY Canning CASSEROLES COOKIES CrescentRoll CROCKPOT DESSERTS EasyKidRecipes EGGS ETHNIC FallRecipes FISHandSEAFOOD FiveorLess FreezerMeals FrozenDesserts FrozenMeatballs FRUIT Gifts Ham IndoorGrill JiffyMix Lamb LowCarb MadewithCampbell39ssoup MainDishPie MARINADES Mealinminutes MEATS Mexican Microwave Muffins NewMexican OrientalNoodle PASTA PCRecipes PIZZA Pork Potluck POULTRY QuickCookin RealSimple Rotisserie SALADandDRESSING Salmon SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SuperEasyRecipes Teaparty VEGETABLES WeightWatcher

Outdoor Quesadillas




Source of Recipe


Barbara Shaw


List of Ingredients




4 to 6 tortillas per person (corn, flour or whole wheat)
Thin slices of any cheese
Mexican spice mixture *
Minced vegetables (of your choice)

Heat a dry frying pan. Lay one tortilla in the pan. On top of it, drop thin slices of cheese, a generous sprinkle of Mexican spice mixture, and any minced vegetables you'd like.


Lay on a second tortilla to cover the first. As soon as the cheese melts, flip the tortilla over and warm the reverse side.

Cut in quarters and pass them around, hot off the pan.

Note: Any cooked seafood can also be added

* Mexican Spice Mix: 3 Tbsp cumin, 3 Tbsp chili powder, 3 Tbsp thyme, 2 Tbsp basil, 1 Tbsp garlic powder, 1 tsp cayenne pepper (very hot; use more if you like).

Makes 12 Tbsp (or 3/4 cup). Make more spice mix for large groups or long trips.


Recipe