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”

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 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

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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Whether you are tailgating or grilling for friends and family in the backyard these plank cooked stuffed jalapenos are sure to be a crowd pleaser. This is a simple recipe for the grill, with only five ingredients and a cedar plank. My cedar planks, provided by www.grillingplanks.biz worked perfectly for this recipe.

Cooking with cedar planks requires only a minimal amount of preparation. The first and most important thing is to soak your cedar plank in water for at least two hours for a half-inch plank. Second step is to place your plank over your hot coals to pre-heat to just before the point of burning. Once you have done two simple steps you are ready to flip the plank over and place your food on it to cook. It is that simple!

Ingredients

10-20 large jalapenos

8 ounces of soft cream cheese

One package of sliced ham, diced

½-teaspoon fire salt from www.myspicesage.com

Bacon bits for topping

Preparation

In preparation for this recipe, I highly recommend you wear rubber or vinyl gloves when handling jalapenos to protect your skin from irritation.

Wash your jalapenos thoroughly, then slice in half through the stem lengthwise and remove the seeds and membranes with a spoon.

Mix cream cheese, diced ham and fire salt together. Using a spoon, stuff the jalapeno until it has a nice mound of mixture in it. After stuffing jalapenos, sprinkle bacon bits over the top.

Procedure

Now it is time to start grilling. Following two steps above prepare your cedar plank over direct medium heat. Click your cedar plank over and place your jalapenos on the preheated side. Closure lid and cook for at least 15 minutes or longer at approximately 350°F until jalapenos are cooked. You can tell this by looking at the cut edges will have dried up in troubled a bit and when you touch the bottom of the jalapeno, it has softened. By this time, the cream cheese should have brown a bit on the top and melted.

Give these a try the next tailgating party or backyard party with your friends and wash it down with a nice beer!

Gary

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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