CHEESE QUESADILLAS WITH GRILLED PEPPERS
Great little snack made on the grill. Here you have it: a hot summer day, cold beer or wine, aroma of the rest of your dinner cooking on the grill. Source: The Vegetarian Grill by Andrea Chesman
Provided by Dreamer in Ontario
Categories Onions
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.
- Toss bell peppers, jalapenos and onions with olive oil.
- Grill vegetable mixture, tossing frequently, until tender and lightly charred (about 7 minutes).
- Cool down grill to low by spreading coals out or reducing flame.
- Coat one side of 3 of the tortillas with nonstick cooking spray.
- Spread 1/3 of the veggies on each tortilla.
- Top tortillas with cheese, place another tortilla on top of each and press firmly together.
- Spray tops of tortillas with nonstick cooking spray.
- Grill each quesadilla until cheese is melted and tortilla is lightly toasted (about 4 minutes).
- Flip and grill other side for 2 to 3 minutes.
- Remove from grill and keep warm.
- Repeat with remaining quesadillas (how many you can cook at once is dependant on the size of your grill).
- Cut warm quesadillas into wedges and serve immediately.
Nutrition Facts : Calories 605.9, Fat 29.9, SaturatedFat 14, Cholesterol 53.6, Sodium 993.6, Carbohydrate 59.9, Fiber 4.8, Sugar 5.1, Protein 24.3
GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS
If you're feeling bold, use both chopped chipotle chiles and their adobo sauce to make these pepper jack quesadillas extraspicy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill over medium.
- Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
- Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
- Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, salsa, scallions and sour cream.
CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
GRILLED PEPPER & CHEESE QUESADILLA
Make and share this Grilled Pepper & Cheese Quesadilla recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 11m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place one tortilla on hot grill, sprinkle with half the cheese, cover with pepper strips, green onion and jalepeno pepper. Sprinkle the rest of the cheese over all, cover with second tortilla. Close grill and grill for about 6 minutes or until cheese is melted; remove to plate and cut into 4 triangles.
- Serve hot with salsa.
GOAT CHEESE QUESADILLAS WITH ROASTED RED PEPPER SAUCE
Categories Cocktail Party Vegetarian Quick & Easy Lunch Goat Cheese Basil Bell Pepper Summer Tortillas Gourmet
Yield Serves 4 to 6 as an hors d'oeuvre
Number Of Ingredients 12
Steps:
- Make sauce:
- In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)
- Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto, and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter.
- Heat a griddle or well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking. Cook quesadilla, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.
- To Roast Peppers:
- Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on a rack of a broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.
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