Grilled Vegetable Quesadillas
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.
Ingredients
| 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 |
Directions
GETTING READY
1. Preheat the Camp shift grill.
MAKING
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.
SERVING
11. Cut and serve with the grilled corn and black bean sauce.
Recipe Summary
Nutrition Facts
Serving size
Calories 497Calories from Fat 239
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
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
