Add this Healthy Shredded Chicken Quesadilla to your list of easy camping lunches. A chicken quesadilla made with canned chicken, canned refried beans, and lots of cheese, this is an easy camping meal for kids that comes together quickly!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Choosing food for camping can sometimes be a challenge because there are so many delicious options to choose from. However, I have FINALLY narrowed down my list of easy camp meals.
I am super excited to add this Shredded Chicken Quesadilla to my menu list.
In under 10 minutes with less than 5 ingredients, you can create a lunch meal for all the campers at your campsite. Plus, by using canned ingredients for this healthy quesadilla recipe, you will save room in the coolers.
As for RV and camping travel, fridge/ freezer space is key.
Planning and bringing as many non-refrigerated items as possible and filling in with refrigerated things is important.
Limiting the cooking tools you bring on camping trips is important in order to save valuable space. It can get overwhelming with the amount you need to pack between the tent supplies, personal bags, and food ingredients.
Make sure a cast iron pan is on your packing list. I love my camping cast iron pan because I can cook and/or reheat a variety of recipes in the pan.
If you have not used cast iron before, try it on your next trip & let me know your thoughts!
HOW TO MAKE A Shredded Chicken Quesadilla
- Heat cast iron pan on the stovetop or on the grill grate over medium-high heat.
- Add a drizzle of oil to the pan.
- Place quesadilla into the pan.
- Cook about 2-3 minutes per side, or until golden brown and cheese is melted
- Serve immediately
To start, gather the ingredients.
INGREDIENTS FOR THE BEAN AND CHEESE QUESADILLA
- 16 oz. can refried beans
- 4.5 oz. can white chunk chicken
- 1 cup shredded cheddar cheese
- 10 8-inch flour tortillas
Next, lay each tortilla on a flat surface. Then, smear a scoop of refried beans on the tortillas and top with canned shredded chicken and cheese.
Black olives, chopped tomatoes, spinach leaves, onion slices, jalapeños or any other ingredients you prefer can be added to the quesadilla.
Easy canned items to pack include a can of black olives and a can of Rotel to add to the quesadilla at the campsite. 
Add the quesadilla to a heated cast iron pan. Cook on each side for 2-3 minutes or until warm. Remove from pan, slice & serve.
Salsa, sour cream, jalapeños and cilantro are great optional sides to serve with this bean and cheese quesadilla with chicken.
Just make sure to consider the amount of space you have when deciding which side options to pack.
I hope your campers are looking forward to trying this recipe as much as mine. I have a feeling that this lunch meal is going to become a breakfast, lunch, and dinner meal!
For other easy camping lunches, check out these recipes:
- Bean and Cheese Burritos
- Egg McMuffin
- Kielbasa, Pepper, Onion and Potato Hash
- Quick and Easy Yogurt Parfaits
- Hot Ham & Swiss Croissants
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Ingredients
- 16 oz. can refried beans
- 4.5 oz. can white chunk chicken
- 1 cup shredded cheddar cheese
- 10 8- inch flour tortillas
Instructions
- Heat cast iron pan on the stove top or on the grill grate over medium-high heat.
- Add a drizzle of oil to the pan.
- Place quesadilla into the pan.
- Cook about 2-3 minutes per side, or until golden brown and cheese is melted
- Serve immediately
Kari says
I wouldn’t have thought to use canned chicken. Great idea!