grilled quesadilla

These Grilled Summer Vegetable Quesadillas are an easy, healthy, and delicious vegetarian lunch or dinner and a great way to use up Summer's fresh produce!

Grilled Summer Vegetable Quesadillas

zucchini

summer squash

red, orange or yellow bell pepper (, quartered with seeds and stems removed)

anaheim pepper (quartered

onion

mushroom

asparagus (ends trimmed)

cilantro (chopped)

olive oil

salt & pepper

tortillas

mozzarella cheese (divided)

pepperjack cheese (divided)

Butter

Heat grill (or grill pan if you do not have an outdoor grill) to medium-high heat.  Be sure the grates are clean.

Wash and slice all vegetables.  Arrange on a baking sheet in a single layer, then drizzle with olive oil and season with salt & pepper.

Place all of the vegetables on the grill, laying them crosswise across the grates so they do not fall through.  Grill for 3 to 5 minutes one each side, just until vegetables are tender.  Since the vegetables cook at different rates, watch for them to char and get grill marks on the bottom before turning to cook the other side.  Typically the asparagus cooks the quickest and the onions take the longest with the peppers and mushrooms somewhere in between.

Remove vegetables from the grill to a platter as they finish cooking, then cut each of the vegetables into roughly bite-size pieces.

Heat a griddle or pan to medium-high heat.

Assemble each quesadilla by dividing the veggies and cheese evenly between the tortillas.  I find it easiest to do this in the hot pan rather than assembling on a plate and transferring the whole thing, with fillings falling out.  Lightly oil or butter the griddle or pan, then place a tortilla on it and layer some of the cheese, the veggies, sprinkle with a little cilantro, then a little more cheese to half of each tortilla.  Fold it over to close and cook for 3 minutes on each side, until the tortilla is toasted and crispy and the cheese is completely melted.

Slice and serve with sour cream and guacamole.

These Chicken Quesadillas made with leftover rotisserie chicken are one of my go-to, easy dinner ideas for busy weeknights!  When I want to make something that my whole family will eat but I don&#x27;t have much time or energy left for any REAL cooking, it&#x27;s this chicken quesadilla recipe to the rescue.  The edges are nice and crispy with loads of melted cheese inside!

Chicken Quesadillas

flour tortillas

cheese

black or pinto beans (rinsed and drained)

chicken (rotisserie chicken works great)

green onions

cilantro

vegetable oil

Heat oil or melt butter in a large pan or griddle over medium heat.

Working quickly, add 1-2 tortillas to the pan and sprinkle about 1/3 to 1/2 cup of the shredded cheese over each tortilla.  Add 1/3-1/2 cup of shredded chicken, along with a couple of tablespoons of beans, and a generous sprinkle of chopped green onions and cilantro.

Fold each tortilla in half on top of the fillings, then cook until golden brown on the bottom.  Flip and cook on the other side until golden brown, the cheese is melted, and the fillings are hot.

Repeat with remaining tortillas, cheese, and filling ingredients.

Slice into wedges and serve with sour cream, guacamole, and pico de gallo or salsa.

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Top 2 grilled quesadilla recipes from across the web

The most viewed grilled quesadilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Grilled Summer Vegetable Quesadilla...

Chicken Quesadillas

The most viewed grilled quesadilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine