Grilled Portobello And Summer Squash Quesadillas Recipes
QUICK & EASY DINNER: QUESADILLAS
Perfect for the mixed-diet household, quesadillas are easy to customize (just add meat for the carnivores), quick to make, and satisfying. Flour tortillas are stuffed with onions, peppers, and other fixings, topped with cheese, and cooked until the tortilla is golden-brown and the cheese melts to perfection. This recipe is just a guideline; feel free to play with the ingredients and make it your own! This recipe makes four quesadillas.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 6
Steps:
- In a large bowl, toss the vegetables with a little olive oil and sprinkle with salt and pepper. Grill on medium-high for about 8 minutes, until tender. Or in a large saute pan with a little olive or vegetable oil over medium-high heat, saute vegetables until tender. Set aside.
- Lay the tortilla flat, and on the bottom half only, evenly lay 1/4 of the veggies, a sprinkle of beans if using, and four or five strips of meat. Sprinkle 1/4 of the cheese (approx. 1/3 cup) over the filling ingredients.
- Carefully fold the top half over so the quesadilla is a half-moon shape.
- Place the quesadilla in a panini press and cook until cheese is melted and outside is golden-crisp, or cook in a saute pan drizzled with vegetable, canola, or olive oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
- Serve with salsa, pico de gallo, sour cream, avocado, and or guacamole as condiments.
GRILLED PORTOBELLO AND SUMMER SQUASH QUESADILLAS
Level up your summer with these Grilled Portobello and Summer Squash Quesadillas!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the grill to medium high. Brush all of the vegetables with olive oil and sprinkle with sea salt.
- Place the vegetables on the hot grill and cover. Cook for 5 to 8 minutes, flip and continue grilling another 5 to 8 minutes, or until charred and soft. Transfer vegetables to a cutting board and chop into bite sizes.
- Heat a skillet to medium-high and add enough oil to lightly coat the surface.
- Place one large flour tortilla on the hot skillet and sprinkle desired amount of mozarella cheese (I use about 1/4 to 1/3 cup per quesadilla) over the whole tortilla. Cook for about 30 seconds to 1 minute, or until cheese is mostly melted.
- Layer a generous amount of vegetables over half of the tortilla, then fold tortilla in half. continue cooking until tortilla reaches desired level of crisp. Transfer to a cutting board and chop into pieces. Repeat for remaining ingredients.
Nutrition Facts : Calories 484 calories, Carbohydrate 61 grams carbohydrates, Fat 18 grams fat, Fiber 4 grams fiber, Protein 20 grams protein, ServingSize 1 Quesadilla, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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