Grilled Vegetable Quesadillas

Cooking.Outdoors's picture

Jul. 10, 2014

Gary House, The "Outdoor Cook" presents "Grilled Vegetable Quesadillas". Gary is cooking on our his new Camp Chef "Big Gas Grill III" model SPG-90B provided by Camp Chef. Recipe is from Sargento Shreds Cheese.


For black bean sauce
Red onion 3/4 , chopped
Olive oil 1 Tablespoon
Canned diced tomatoes with jalapenos 1/2 Cup (8 tbs)
Canned black beans 1/2 Cup (8 tbs) , drained
For corn
Corn on the cob 2
Olive oil 1 Tablespoon
For spice mix
Chili powder 1/2 Teaspoon
Cumin 1/2 Teaspoon
Coarse salt 1/2 Teaspoon
Pepper 1/2 Teaspoon
For grilled vegetables
Zucchini 1 , chopped
Yellow summer squash 1 , cut and sliced
Red bell pepper 1 , seeded and sliced
Green onion 1 Bunch (100 gm) , trimmed
Cilantro 1/2 Bunch (50 gm) , chopped
Chipotle chili en adobo 3 , finely chopped / pureed
Olive oil 1 Tablespoon
Other ingredients
Wheat tortillas 8
Mexican cheese blend 8 Tablespoon
Sharp cheddar cheese 8 Tablespoon



1. Preheat the Camp shift grill.



2. Heat oil in a skillet. Saute onions in the skillet.

3. Remove silk from the corn cob and tie the husk together. 

4. Mix salt, cumin, chili powder and pepper together to make a seasoning mix. Brush the corn with olive oil. Sprinkle some seasoning mix to add some colour. Place the corn on the grill and cook it up.

5. Meanwhile add tomatoes to the skillet with the onions. Drop in black beans and then season this with the remaining seasoning mix. Stir the sauce. Let it cook. Set it aside when done.

6. Place zucchini, squash, peppers, spring onions, 1 tablespoon olive oil and 1/4 Cup of chipotle peppers in adobo sauce in a bag. Shake the bag and let everything get mixed together.

7. Arrange the vegetables on the grill. Flip and cook them up on both sides. Cut the grilled vegetables in chunks and then set them aside.

8. Put the remaining chili in adobo sauce and little bit more olive oil over the vegtables and mix it up.

9. Place half the total number of tortillas on the grill. Top it with mexican cheese blend and sharp cheddar cheese and then a spoonful of grilled vegetables. Garnish with cilantro. Cover with another tortilla on top and flip. Grill the other side as well.

10. Cook all the quesadillas the same way.



11. Cut and serve with the grilled corn and black bean sauce.



Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 497Calories from Fat 239

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 859 mg35.79%

Total Carbohydrates 42 g14%

Dietary Fiber 10 g40%

Sugars 15 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet