I’ve been on this “grilling everything I can think of” kick for awhile now. Not as long as I’ve been on my Caesar salad kick, but that’s a whole different story. I’ve been making asking my boyfriend to grill all sorts of new things and these quesadillas were our latest experiment. (I prepare, he grills and he cleans. Yes ladies, that’s right…he cleans!) The recipe is super easy, very flexible and absolutely delicious!
Grilled Veggie Quesadillas
Serves 4-6
8 whole wheat tortillas (6”)
2 cups reduced fat Monterey Jack or Mexican style cheese
1 large red or white onion, cut into ½-inch thick round disks
2-3 sweet bell peppers (red, orange or yellow), cut into quarters
Olive oil for brushing
Options:
- For added flavor sprinkle with some fresh chopped herbs like cilantro, parsley or chives.
- For a spicy kick add some chipotle powder or cayenne pepper.
Wash and prepare veggies, then brush with olive oil or spray using an oil mister. Grill onions and peppers (skin side down) over medium-high until the onions are brown and slightly wilted and the skin of the peppers begins to char. Remove from grill and allow them to cool then cut into thin slices. To cut down on cooking time use leftover grilled vegetables or you can roast the vegetables under the broiler instead.
Top each of 4 tortillas with ½ cup cheese and grilled veggies. Add herbs and spices at this time if desired. Brush the edges of the tortillas with water. Top with the remaining tortillas and press the edges to seal. Brush or spray the tops of the quesadillas with oil. Place the quesadillas oil-side down on the grill rack over medium heat. Brush or spray the other side of the quesadillas with the oil. Grill for 3-4 minutes.
Once quesadillas are brown on the bottom you’ll want to flip them over using 2 dinner plates. Slide the quesadillas off onto one plate, cover with the second plate and carefully flip. Slide the quesadilla back onto the grill with the browned side up. Grill for another 3-4 minutes.
Once both sides are crispy and the cheese has melted, remove from grill and let stand for a few minutes. Cut into wedges and serve with your choice of toppings including low-fat sour cream, salsa, hot sauce, shredded lettuce, fresh chopped tomatoes or green onions. Enjoy with grilled corn on the cob or a side of black beans.
- Lauren
If you like this recipe, you might also enjoy…
Sensei Talks: The Best Steak Marinade Recipe + Berry Peachy Sangria
Sensei Talks: Grilled Macadamia Crusted Tuna with Papaya Salsa
Labels: Healthy Recipes, Lauren
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sounds delicious