Grilled Pepper-and-Squash Quesadillas |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Vegetables go from boring to brilliant when grilled and placed in a quesadilla. The trick to keeping the flour tortillas together is cheese—it must melt to hold everything in place. Ingredients:
1 yellow or red bell pepper |
1 poblano pepper |
2 tablespoons olive oil |
2 teaspoons salt-free mexican seasoning blend or 1 teaspoon ground cumin |
1 small onion, cut into 1/2-inch-thick slices |
1 zucchini, halved lengthwise |
1 yellow squash, halved lengthwise |
1/2 teaspoon salt |
8 ounces monterey jack cheese, shredded |
2 ounces goat cheese |
8 8-inch flour tortillas |
prepared salsa |
Directions:
1. Preheat grill to high heat (450° to 500°). Cut peppers in half lengthwise; discard seeds and membranes. Grill 4 minutes on each side or until blackened. Place in a zip-top plastic bag; let stand 15 minutes. Peel away charred skins, and chop. Set aside.
2. Combine oil and seasoning blend; brush onto both sides of vegetables, and sprinkle with salt. Reduce heat to medium-high (350° to 400°), and grill vegetables 4 to 6 minutes on each side or until tender. Transfer to a large bowl; set aside until cool enough to handle. Cut vegetables into bite-size pieces. Stir in chopped peppers.
3. Top each of 4 tortillas with one-fourth vegetable mixture; divide cheeses evenly over vegetables. Place remaining tortillas over cheese, pressing down gently.
4. Grill quesadillas over medium heat (300° to 350°) for 2 minutes. Quickly and carefully turn quesadillas, using a large, wide spatula. Grill, covered with grill lid, 2 more minutes or until cheese melts and tortillas are golden. Cut each quesadilla into 6 wedges, and serve immediately with salsa.
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