Grilled Squash Quesadillas
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced to make 1 teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Zucchini||6 Ounce, cut into 1/4 inch slices (3 Medium Size)|
|Yellow squash||6 Ounce, cut into 1/4 inch slices (3 Medium Size)|
|8 inch low carb tortillas||8|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Grated monterey jack cheese/Colby cheese||8 Ounce (2 Cups)|
|Unsalted butter||2 Tablespoon, melted|
1. Prepare a medium-high-heat grill.
2. Combine oil, garlic, and red pepper flakes in a large bowl. Add zucchini and yellow squash; toss to coat.
3. Grill squash until lightly browned, about 4 minutes per side.
4. Put 2 or 3 slices each of the zucchini and yellow squash on one half of each tortilla; sprinkle each with 1 tablespoon cilantro and 1/4 cup cheese. Fold tortillas in half and press gently to close. Grill quesadillas for 2 minutes; turn and brush with melted butter. Cook until the cheese is melted, 2 to 3 minutes longer. Cut each tortilla into 3 wedges and serve with sour cream, if desired.