Hey there, fellow campers and food lovers! Today, we’re diving into the scrumptious world of quesadillas, a dish that’s as fun to eat as it is to say. The quesadilla’s story starts in the humble kitchens of northern Mexico, possibly in the state of Sonora. It’s a bit of a mystery how the quesadilla first came to be, but we know it began with just two ingredients: a tortilla and some cheese. The name “quesadilla” itself is a giveaway, deriving from the Spanish word “queso,” which means cheese.

As the years rolled by, the quesadilla evolved from its simple beginnings to include a smorgasbord of fillings like meats, beans, and veggies, making it a favorite far beyond its Mexican roots, especially in Tex-Mex cuisine. Traditionally, quesadillas are crafted with a corn tortilla, but these days, you might also find them made with flour tortillas. The essential feature? That perfectly melted cheese cocooned inside, often accompanied by other delicious fillings, folded, then toasted to crispy perfection.

While both tacos and quesadillas hold a special place in our hearts (and our stomachs!), they do have their differences. Tacos are usually soft with a variety of toppings and eaten by hand, while quesadillas boast a crispy exterior from being toasted, often requiring a fork and knife to tackle. And though tacos are served open-faced, quesadillas present a neater appearance, folded neatly in half.

What about the cheese, you ask? While the original quesadillas likely featured Oaxaca cheese, known for its delightful stringiness when melted, today’s quesadillas might include anything from Monterey Jack to mozzarella—each cheese adding its unique flavor and creamy texture.

To round off your quesadilla experience, why not pair it with some zesty guacamole, a dash of spicy salsa, or a refreshing margarita? Whatever your choice, it’s clear this cheesy delight has earned its place both at our campsite dinners and in our hearts.

So next time you’re out camping with us, whip out that griddle, and let’s make some quesadilla magic under the stars! What’s your favorite quesadilla filling? Share your go-to recipes or fun quesadilla experiences with us!

Let’s jump into today’s recipe.

Ingredients

• 6 eggs, beaten
• 2 Russet potatoes, peeled and diced
• 1 pound thick-sliced bacon
• 6 cups of shredded Fiesta blend cheese (Monterey Jack, Cheddar, Queso Quesadillas & Asadero), Divided
• 1 clove garlic, minced
• 1/2 cup red onion, diced
• Salt and pepper, to taste
• ½ cup cilantro, roughly chopped
• 505 Southwestern Hatch Valley Flame Roasted Green Chile Salsa
• 8 (10-12 inch) flour tortillas

Directions

1. Preheat the Blackstone griddle to high heat.
2. Cook bacon on griddle. The bacon will create its own grease for use throughout the entire recipe. Use the Blackstone Bacon Press (available in the Blackstone Breakfast Kit) if you wish to keep your bacon flat.
3. After about 7 minutes, the bacon will have rendered enough fat onto the griddle top to cook your potatoes. Drop minced garlic and diced red onion onto bacon grease. Use spatula to flip onions and garlic. Drop all diced Russet Potatoes onto onions and garlic mixture. Flip and stir with two spatulas every 30 seconds.
4. Meanwhile, your bacon should be almost fully cooked. If using the 36″ griddle, turn the far-right burner off. Move cooked bacon to the end of the griddle. Allow bacon to sit and stay warm in the zone that is turned off. Otherwise, remove cooked bacon from griddle and wrap in aluminum foil to keep warm.
5. Drop egg mix onto griddle. Season to taste with salt and pepper. Scrambled eggs will cook very fast on the griddle. Use spatula to flip and break up eggs as they cook. When they are finished cooking, move them to the end of the griddle alongside cooked bacon. If using smaller griddle, set eggs aside with cooked bacon until potatoes are finished cooking.
6. Cook potatoes until they have a slight crust on them. Roughly chop bacon with spatulas or griddle scrapper. Combine bacon, potatoes, and eggs using spatulas.
7. Lay four tortillas on griddle top. Build each quesadilla evenly with 3/4 cup of Shredded Fiesta Blend Cheese, 1/4 cup potatoes, 1/4 of the available bacon, 2 Tbsp hatch green chili (to personal taste), and 1 Tbsp cilantro. Top with 3/4 cup cheese. Add top tortilla.
8. If necessary, use the Blackstone Bacon Press or a spatula to flatten quesadilla as the cheese melts and ingredients combine within tortillas. Frequently use spatula to check underneath tortilla ensuring it turns golden brown. Carefully turn each quesadilla and repeat cooking process on other side. Quesadillas are ready when both sides are golden brown, and cheese is completely melted inside tortillas.
9. Remove quesadillas from the griddle onto a cutting board. Cut into 4-8 pieces, depending on desired serving size.

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