Grilled Squash Quesadillas With A Charred Tomato Salsa Recipes

GRILLED TOMATO SALSA

Grilled Tomato Salsa image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 Roma tomatoes, cored and cut in half lengthwise
4 cloves garlic, unpeeled
1 serrano chile, cut in half, see Cook's Note
1 shallot, skins removed, halved
1/2 small yellow onion, skin removed and quartered
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, for sprinkling
Salt and freshly ground black pepper, for sprinkling
2 tablespoons fresh cilantro, roughly chopped

Steps:

Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

GRILLED CHEESE AND TOMATO QUESADILLAS

Grilled Cheese and Tomato Quesadillas image

Easy-to-make quesadillas are perfect summertime party food. They're even better when served with Homemade Guacamole.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4

Number Of Ingredients 4

Ingredients

8 eight-inch flour tortillas
2 cups grated white cheddar cheese
2 tomatoes, thinly sliced
Homemade Guacamole, for serving (optional)

Steps:

Preheat grill or skillet to high heat. Sprinkle each of 4 tortillas with 1/4 cup cheese. Cover with tomatoes; sprinkle with 1/4 cup cheese; top with 4 remaining tortillas. Grill until bottom tortilla is brown and cheese is melted. Flip; cook until brown, cheese is melted, and tomato is hot. Transfer to a cutting surface; cut into wedges.

TOMATO AND CHEESE QUESADILLA

Tomato and Cheese Quesadilla image

A very easy to make lunch. If following a gluten free diet ensure gluten-free corn tortillas are used. You can make these in your frypan or flat sandwich toaster (the type that does not cut your bread). You can also add cooked shredded chicken, ham, avocado,onion, capsicums/peppers, herbs, salsa, chilli sauce-basically any ingredients that you would like in a toasted sandwich.

Provided by Jubes

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

2 corn tortillas or 2 wheat flour tortillas
1/4 cup shredded cheese
1 sliced tomatoes

Steps:

Place one tortilla on a plate.
Spread the sliced tomato over the tortilla and then the shredded cheese. I usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut.
Top with the remaining tortilla.
Place onto a lightly cooking oil sprayed frypan or sandwich toaster. If using the frypan you will need to flip over the quesadilla after a couple of minutes.
Once the filling has warmed and the tortillas lightly toasted-it's done.
Wait a minute and then carefully slice through and enjoy.

GRILLED CHICKEN WITH CHARRED SALSA

Grilled Chicken With Charred Salsa image

Make and share this Grilled Chicken With Charred Salsa recipe from Food.com.

Provided by Chef mariajane

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup florida narural brand premium orange juice
2 tablespoons olive oil
3 garlic cloves, finely chopped
1/2 teaspoon salt
4 boneless skinless chicken breasts
8 ripe roma tomatoes
2 jalapeno peppers, seeded
2 small red onions, halved
1/2 teaspoon salt
2 tablespoons lime juice
1 orange, zest of
1/4 cup cilantro, chopped
8 floured tortillas (6-inch rounds)

Steps:

Have coals ready or grill ready with hot flames. In medium bowl, stir together orange juice, oil, garlic, add 1/2 teaspoons salt. Marinate chicken for 15 minutes.
Meanwhile, place tomatoes, peppers and onions on grill rack. Grill, turning occasionally, for 5 minutes until charred. Set aside.
Grill chicken breasts, turning once, for 12-15 minutes.
Meanwhile, chop tomatoes, seeded peppers and onion. Scrape into mixing bowl and toss with 1/2 teaspoons salt, lime juice, orange zest and cilantro. Serve with warm tortillas and salsa.

Nutrition Facts : Calories 677.9, Fat 19.4, SaturatedFat 4, Cholesterol 68.4, Sodium 1557.1, Carbohydrate 83.7, Fiber 6.7, Sugar 9.2, Protein 40.7

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