Grilled Vegetable Quesadillas
Chipotle chiles and Adobo sauce flavoring these grilled vegetables is a combination born for a grill. Smokey richness with a slight bite, accenting the caramelization of the grill marks burned into the vegetables, a visual and sensory explosion encased in grilled tortillas and melted cheese is not to be denied.
This is the same recipe I use during my popular “Grilling for Women” classes. I hope you enjoy it as much as the ladies do!
Grilled vegetable Quesadillas
Recipe by Sargento Shreds as posted on AllRecipes.com
Ingredients
2 tbls olive oil
1 tbls pureed chipotle chillies in adobo sauce
1 red bell pepper
8 whole green onions
2 small zucchini or yellow squash quarterd lengthwise
8 whole wheat flour tortillas
2 cups Sargento Fancy Shredded 4 Cheese Mexican Cheese
1/4 cup chopped cilantro
Sour cream, salsa, guacamole (optional)
Directions
Combine oil and chilies. Set aside tablespoon of the mixture. Brush remaining mixture over both sides of the vegetables.
Grill vegetables over medium coals 10 minutes or until tender , turning occasionally. Bell peppers and zucchini crosswise into 1/4 inch slices .
Sprinkle half of cheese over for tortillas; drizzle reserved oil mixture over cheese. Top with grilled vegetables, cilantro, remaining cheese and tortillas. Grill quesadillas over medium low coals three minutes per side or until cheese is melted and tortillas are lightly toasted. Cut into wedges and garnish with sour cream, salsa and guacamole, if desired.
I hope you enjoy this as much as we did in the classes. This this recipe was prepared on the Camp Chef “Big Gas Grill III” model #SPG-90B.
You can watch my new video “Grilled Vegetable Quesadillas” on iTunes.
