Campfire Griddle Bacon and Egg Breakfast Quesadillas with Charred Salsa

Set a cast-iron griddle over your campfire grate or hot coals and let it heat until a drop of water dances across the surface.

Serves 4

Ingredients

• 8 large flour tortillas
• 8 strips thick-cut bacon, chopped
• 8 large eggs, beaten with 2 tbsp water
• 2 cups shredded sharp cheddar and Monterey Jack blend
• 2 ripe tomatoes, halved
• 1 jalapeno, halved and seeded
• 1/2 red onion, peeled and quartered
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• 2 tbsp butter, for the griddle
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

1. Set a cast-iron griddle over your campfire grate or hot coals and let it heat until a drop of water dances across the surface.
2. Lay the tomato halves, jalapeno and red onion directly on the grate over the flames, turning until blistered and charred, about 6 to 8 minutes; chop and toss with lime juice, cilantro and 1/2 tsp salt to make a smoky charred salsa.
3. Add the chopped bacon to the griddle and cook, stirring, until crisp and the fat has rendered, then scoop onto a plate, leaving a thin film of fat behind.
4. Pour the beaten eggs onto the griddle, season with the remaining salt and the pepper, and scramble softly until just set; fold the bacon back in and slide everything to the cooler edge of the griddle.
5. Melt a little butter on the hot side, lay down a tortilla, scatter cheese over half, then spoon on the bacon and egg mixture and a spoonful of charred salsa.
6. Fold the tortilla over and press gently with a spatula, flipping once, until both sides are golden and the cheese has melted into ropes, about 2 minutes per side.
7. Repeat with the remaining tortillas, stacking the finished quesadillas near the warm edge of the griddle to hold their heat.
8. Cut each quesadilla into wedges and serve straight off the fire with the extra charred salsa spooned over the top.
9. Breakfast quesadillas turn a single griddle into a whole campsite kitchen, and the open flame is what sets them apart from the diner version. Charring the salsa vegetables over live coals draws out a sweet, smoky depth you simply cannot fake on a stovetop, making this an ideal centerpiece for a July 4th camping weekend when everyone wakes up hungry and the fire is already crackling.

Nutrition (estimated, per serving)

• Calories: 640 kcal
• Protein: 31g
• Fat: 38g
• Carbohydrates: 44g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1180mg