Ingredients

• 4 tablespoons butter, plus softened butter, for buttering the tortillas
• One 16-ounce box white mushrooms, sliced
• 1 large onion, thinly sliced
• 1 red bell pepper, sliced
• Kosher salt and freshly ground black pepper
• 8 burrito-size flour tortillas
• 1 cup grated sharp Cheddar
• 1 cup grated Monterey Jack
• 4 ounces goat cheese, crumbled
• 1/4 cup jarred jalapeno slices
• 8 burrito-size flour tortillas
• Softened butter, for buttering the tortillas
• 1 cup grated sharp Cheddar
• 1 cup grated Monterey Jack

Instructions

1. Special equipment: a hot campfire with a grill grate or an oven preheated to 375 degrees F
2. For the vegetable and goat cheese quesadillas: Add the butter to a skillet with the mushrooms, onions, bell peppers and some salt and pepper and cook, stirring, until caramelized, 15 to 20 minutes.
3. To build the quesadillas, spread one side of the tortillas with a little softened butter and place buttered-side down on individual heavy-duty foil squares. Top with a mixture of the Cheddar, Monterey Jack and goat cheese, sprinkle on a few jalapenos and then add some of the sauteed vegetables. Fold in half and seal into individual foil parcels. Cook on a hot campfire grill until warmed through and the cheese is melted, 3 to 5 minutes.
4. For the cheese quesadillas: To build the quesadillas, spread one side the tortillas with a little softened butter and place buttered-side down on individual heavy-duty foil squares. Top with a mixture of the Cheddar and Monterey Jack. Fold in half and seal into individual foil parcels. Cook on a hot campfire grill until warmed through and the cheese is melted, 3 to 5 minutes.