red or green?: grilled vegetable and cheese quesadillas

Sunday, May 12, 2013

grilled vegetable and cheese quesadillas

grilling vegetables for quesadillas

food network asked us to contribute a recipe using cheese and vegetables on our blogs this week. i immediately thought of quesadillas. what a perfect year round dish! grilled tortillas, gooey melting cheese and your favorite vegetables..what could be better than that? (if you are me, the answer would be salsa and guacamole)

this non-recipe recipe is more of a technique. use the amount of cheese and vegetables you like, (but don't overdo the cheese). i plan on serving 2 quesadillas per person and i like using whole wheat tortillas because i like the taste with the vegetables. white or corn tortillas can also be used. add a margarita or your favorite beer and lunch or dinner is served! enjoy.

when the cheese melt, fold in half

grilled vegetable and cheese quesadillas
ingredients:
whole wheat tortillas
grated cheese (cheddar, monterey jack, mozzarella, or your favorite type)
fresh, organic or sustainably grown in season vegetables...whatever you like. today i used red and yellow bell peppers, leeks, anaheim chiles, jalapenos and spring onions)
marinated tomatoes (or fresh, in season)
salsa
guacamole
sour cream
lettuce/greens
extra virgin olive oil
seasoned rice vinegar
sea salt
freshly ground black pepper

wash and cut vegetables into slices or bite sized pieces. grill either outside on a bbq or inside using a grill pan or panini press. remove from heat and set aside. oil the grill or grill pan and place the tortillas on the hot grill. cook for 1-2 minutes or until grill marks show. add a small handful of cheese (about 1/4 cup) and let the cheese melt. add a handful of vegetables and fold tortilla in half. flip over and grill on other side for a minute of so.

remove from heat and cut in half. serve with salsa, guacamole, sour cream and greens lightly dressed with olive oil , rice vinegar sea salt and pepper.