Grilled Pepper-and-Squash Quesadillas
Photo: David Hillegas; Styling: Lydia Degaris-Pursell
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Stand: 15 Minutes
- 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
- 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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