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.
“Get out of the kitchen! Light the fire! Start cooking outdoors”
Grilled Cedar Planked Asparagus and Mushrooms!
Asparagus is one, if not my favorite grilled vegetable! Crisp, flavorful and versatile come to mind when asparagus is in season, ok green and funny looking dance though my thoughts also. I have been on a grilling plank kick this past month due in part to my friends over at www.GrillingPlanks.biz and their wonderful donation of Cedar grilling Planks. This recipe is quick, easy and flavorful.
Ingredients
One bunch of fresh asparagus
Several crimini mushrooms, sliced
Fire salt – www.myspicesage.com
3 tablespoons – Olive oil
Cedar plank – soaked, heated and oiled
Preparation
Rinse and snap off the bases. Coat asparagus and mushrooms with 1 tablespoon of olive oil and sprinkle lightly with Fire salt (or seasoning of your choice).
Preparation of grilling plank = heat grill to 350° F, place soaked plank over direct heat for 5 minutes, remove and oil the heated side.
Place grilling plank with oiled side up on your grill, place asparagus and mushrooms on oiled side of plank. Cook for 10 to 15 minutes over direct heat until tender but firm.
Keep a squirt bottle of water handy in case your cedar plank catches fire. Just sqirt the plank till the fire goes out and keep on cooking.
Warning – Never walk away from your grill while plank cooking!
The flavors from the asparagus and mushrooms combined with the smokiness of the cedar plank are hard to describe but I always find it easy to eat the whole thing!
Gary