Grilled Pepper-and-Squash Quesadillas

Photo: David Hillegas; Styling: Lydia Degaris-Pursell

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.

Yield: Makes 4 entrée or 8 appetizer servings
Recipe from Coastal Living

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Recipe Time

Cook Time:
Prep Time:
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. 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. 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. 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. 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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