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.

Julia Rutland
Recipe by Coastal Living July 2011

Gallery

David Hillegas; Styling: Lydia Degaris-Pursell

Recipe Summary

prep:
10 mins
cook:
30 mins
stand:
15 mins
total:
55 mins
Yield:
Makes 4 entrée or 8 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Top each of 4 tortillas with one-fourth vegetable mixture; divide cheeses evenly over vegetables. Place remaining tortillas over cheese, pressing down gently.

  • 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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