Today was somewhat of a lazy day and we wanted to make
something that didn’t take too much effort. We’re 1 month into our 2 month no-meat diet--there are
plusses and minuses that come with that.
On the plus side, we’re constantly trying out new recipes. On the downside, a
satisfying vegetarian recipe usually takes a lot of prep and cooking. Not with today’s recipe, though. It’s easy enough that anyone can make
it.
Andrea found a recipe online that gave us a good idea to
grill quesadillas rather than pan-frying them. We make a lot of grilled dishes,
so we were excited to try this and potentially add it to our repertoire. Grilling the quesadillas was a great
success! Got some smokiness from
the grill and the shells themselves were irresistibly crispy. We changed the recipe to suit our preference, but you can
stuff these with whatever you like!
Before cutting into 4 pieces. Great color and crispiness.
Gooey goodness revealed!
A must-have pantry item. I sprinkle this magical stuff on most anything Mexican. For today's recipe, I put a little inside the quesadilla.
Grilled Quesadillas
Yield – 4 quesadillas
INGREDIENTS
2 cups shredded Mexican blend cheese (not Kraft, we prefer Sargento)
1 roasted red bell pepper (roasted, skinned, seeded, and diced)
2 roasted poblano peppers (roasted, skinned, seeded and diced)
1 sauteed yellow onion
2 tbsp vegetable oil
8 flour tortillas, 8-10 inches in diameter
1 bunch cilantro leaves, chopped
Sour Cream to top (optional)
1 tsp Chef Merito’s carne asada seasoning (optional)
DIRECTIONS
Lightly brush tortilla and place face oil side down. Top with desired toppings. Place tortilla on top and brush top with oil. Place on indirect heat directly on grill grates. I had the burners on low, but the burner directly under the quesadilla was off. Flip halfway through cooking. Grill heat should be low enough as to not burn during 10-15 min grill time. Result should be melted inside, crispy outside.
Adapted from recipe http://huff.to/vV1ADx.