These quesadillas are packed full fresh spring veggies and flavor!  Another recipe that’s perfect for Meatless Mondays or anytime you want something healthy & light but incredibly full of flavor!


  • 8 extra large tortillas – burrito size
  • 16 asparagus spears, chopped
  • 1/2 canned or fresh corn
  • 2 small roma tomatoes, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 lima beans, fresh or canned
  • 3 green onions, chopped
  • Mexican white melting cheese
  • Salt, pepper, garlic to taste
  • 1 bunch of cilantro


  • If you have followed this blog and own a Pappy’s Campfire Cooker… you know the drill.  Light your fire and let it get to an even flame.
  • If you are camping, easily prep and pack ingredients separately and combine into a quesadilla quickly on site.
  • Combine veggies and seasonings in a bowl, lightly sautee and set aside.
  • Place tortillas flat onto Grill Plate surface, sprinkle only 1/2 of tortilla with cheese, veggie mixture, and another thin layer of cheese.  Taking a long spatula, fold the empty half over to cover.  Allow cheese to melt and flip onto it’s other side to brown.
  • Remove from Grill Plate and serve with a light salad for a fantastic lunch or light dinner.

Did you know that we offer up to 6 months of installment payments on our Pappy’s Campfire Cooker?  Details are before check out!

May 7, 2017 No Comments Amber Shaw recipes