Grilled Vegetable Quesadillas Recipe
These Grilled Vegetable Quesadillas are a vibrant and flavorful vegetarian dish featuring an array of grilled summer vegetables layered with mozzarella and pepperjack cheeses, all tucked inside crispy tortillas. Perfect for a quick and healthy meal, they combine smoky charred veggies with melty cheese, finished with fresh cilantro and served with classic sides like sour cream and guacamole.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Vegetables
- 1 small zucchini, sliced lengthwise into 1/4-inch thick slices
- 1 small summer squash, sliced lengthwise into 1/4-inch pieces
- 1 red, orange, or yellow bell pepper, quartered with seeds and stems removed
- 1 anaheim pepper, quartered with seeds and stem removed
- 1 small red onion, sliced into 1/4-inch thick rounds
- 1 large Portobello mushroom, cleaned and sliced into 1/2-inch pieces
- 1/2 bunch asparagus, ends trimmed
- 1/2 bunch cilantro, chopped
Other Ingredients
- 2 tablespoons olive oil
- Kosher salt & freshly ground pepper, to taste
- 4-6 tortillas
- 1 1/2 cups freshly grated mozzarella cheese, divided
- 1 1/2 cups freshly grated pepperjack cheese, divided
- Salted butter or oil, for the pan
Instructions
- Preheat the Grill: Heat your grill or grill pan to medium-high heat, ensuring the grates are clean to prevent sticking.
- Prepare Vegetables: Wash and slice all vegetables as directed. Arrange them in a single layer on a baking sheet, drizzle with olive oil, and season generously with kosher salt and freshly ground pepper.
- Grill Vegetables: Place veggies crosswise on the grill so they don't fall through the grates. Grill each side for 3 to 5 minutes until tender and charred. Pay attention as asparagus cooks fastest and onion takes longest; turn veggies accordingly.
- Chop Vegetables: Remove grilled vegetables to a platter as they're done and cut them into bite-sized pieces for easy filling.
- Heat Pan: Warm a griddle or pan to medium-high heat, lightly greasing with butter or oil.
- Assemble Quesadillas: On the hot pan, place a tortilla and layer cheese, grilled veggies, chopped cilantro, and more cheese on one half. Fold the tortilla over to close.
- Cook Quesadillas: Cook each side for about 3 minutes until the tortilla is toasted and crispy and cheese is melted inside.
- Serve: Slice the quesadillas and serve immediately with sour cream and guacamole on the side.
Notes
- Using a grill pan is a great alternative if you don’t have an outdoor grill.
- Grill veggies crosswise to avoid pieces falling through the grates.
- Adjust vegetables and cheese quantities based on desired number of servings.
- Tortillas can be whole wheat or corn depending on preference.
- Serve with additional toppings such as salsa, guacamole, or sour cream for extra flavor.
- To make it vegan, substitute cheese with a plant-based cheese alternative.
Find it online: https://recipethrive.com/grilled-vegetable-quesadillas-recipe/
