Grilled Pepper Cheese Quesadilla Recipes

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GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS



Grilled Steak, Chipotle and Pepper Jack Quesadillas image

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

1 clove garlic, minced
1/4 teaspoon ground cumin
Juice of half lime
Juice of half orange
Kosher salt
8 ounces cleaned and trimmed skirt steak
Olive oil, for oiling the grill grates
Four 10-inch (burrito size) flour tortillas
2 cups shredded pepper-jack cheese
1 to 2 chipotle in adobo, chopped, plus 1 to 2 tablespoons sauce
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

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.

GRILLED CHICKEN QUESADILLAS



Grilled Chicken Quesadillas image

This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.

Provided by Thuy Ortiz

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 7

2 pounds boneless, skinless chicken thighs
adobo seasoning to taste
12 (10 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend
1 onion, chopped
1 (6 ounce) can sliced black olives, drained
1 (7 ounce) can diced green chilies, drained

Steps:

  • Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
  • Heat grill for medium-high heat.
  • Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
  • Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g

GRILLED PEPPER & CHEESE QUESADILLA



Grilled Pepper & Cheese Quesadilla image

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

2 (6 inch) tortillas
1 sweet pepper, half green & half red, cut in strips
1 jalapeno pepper, chopped
4 green onions, chopped
1 ounce part-skim mozzarella cheese, grated
1 ounce sharp cheddar cheese, grated
1/4 cup salsa (we like hot)

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.

CHEESE QUESADILLAS WITH GRILLED PEPPERS



Cheese Quesadillas With Grilled Peppers image

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

2 green bell peppers, julienned
1 -3 jalapeno, seeded and julienned
1 onion, cut into thin slivers
1 tablespoon olive oil
8 ounces monterey jack cheese, grated
6 (10 inch) flour tortillas (should say 6 10 inch tortillas. Food.com's program changed it to 60 inches, sigh)
nonstick cooking spray

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 CAPRESE QUESADILLAS



Grilled Caprese Quesadillas image

Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to swap in mozzarella or feta for the goat cheese, or make your quesadillas heartier by adding grilled chicken. -Amy Mongiovi, Lititz, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

4 whole wheat tortillas (8 inches)
6 ounces fresh mozzarella cheese, sliced
2 medium tomatoes, sliced and patted dry
1/3 cup julienned fresh basil
1/4 cup pitted Greek olives, chopped
Freshly ground pepper to taste

Steps:

  • Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 535 calories, Fat 25g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 8g fiber), Protein 25g protein.

GRILLED CHEESE & PEPPER SANDWICHES



Grilled Cheese & Pepper Sandwiches image

This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
4 slices rye bread with caraway seeds
3/4 cup shredded Monterey Jack cheese
1 tablespoon butter, softened

Steps:

  • In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

CRISPY-EDGED QUESADILLA



Crispy-Edged Quesadilla image

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course

Time 10m

Yield 1 quesadilla

Number Of Ingredients 3

2 teaspoons oil (such as olive, grapeseed or sunflower oil)
1 (8-inch) flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)

Steps:

  • Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
  • Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
  • Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

ON-THE-GRILL HAM AND CHEESE QUESADILLA



On-the-Grill Ham and Cheese Quesadilla image

These quick and easy quesadillas for two are filled with cheese, ham, red peppers and onions and grilled until the cheese is nice and melted.

Provided by My Food and Family

Categories     Recipes

Time 13m

Yield 2 servings

Number Of Ingredients 5

2 KRAFT Singles
1 slice OSCAR MAYER Baked Cooked Ham
3 thin slices red pepper
3 thin slices onion
1 flour tortilla (10 inch)

Steps:

  • Heat grill to medium heat. Layer Singles, ham, peppers and onions on half of tortilla; fold in half to enclose filling.
  • Grill 2 to 3 min. on each side or until lightly browned on both sides. Cut into triangles to serve.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

GRILLED COURGETTE, BEAN & CHEESE QUESADILLA



Grilled courgette, bean & cheese quesadilla image

For a tasty Mexican-style supper, fold up some tortilla pockets and cram with veggies, pinto beans and oozing melted cheddar

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

1 onion , finely chopped
4 tsp olive oil
4 garlic cloves , finely chopped
2 tsp ground cumin
1 tbsp tomato purée
400g can pinto bean , drained and rinsed
3 courgettes , sliced on the diagonal
175g cheddar , grated
1 green chilli , finely chopped
large handful coriander , roughly chopped
8 flour tortillas

Steps:

  • Fry the onion in half the olive oil for about 5 mins or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 min more. Add the tomato purée, pinto beans and a few tbsp of water. Heat through, then mash up with the back of a fork and season.
  • Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.
  • Mix the cheese, chilli and coriander in a bowl. Spread the bean purée over half of the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.

Nutrition Facts : Calories 509 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium

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