Grilled Veggie Quesadillas

>> Thursday, May 7, 2015

One of our favorite family meals = Grilled Veggie Quesadillas. I can buy all the ingredients I need at Aldi on the cheap. In fact, this dinner usually makes it into our weekly rotation, no matter what. So, for Cinco De Mayo this year, I thought I’d get a few fun ingredients to kick them in overdrive. I also picked up a quesadilla grill basket for the long outdoor eating season ahead.

I guess I should note first that we loved this dinner so much, I actually forgot to snap photos of the finished product. Oops!


To make this dinner, I planned ahead. I roasted the following veggies at 375 degrees F for around 45 minutes. Of course, you can grill your veggies first and then assemble -- but weeknights sometimes require a little forward thinking if we want to cook out. I found it helpful to cut veggies into large chunks and then cut them smaller once they were roasted/cooled.
  • Cauliflower
  • Poblano peppers
  • Onion
  • Portabella mushrooms
  • Use whatever you like, though!
From there, I had some small stone ground corn tortillas that I piled with a layer of veggies. I’ll be honest: I don’t think the tortillas I used were great on the grill. You have to like them almost chip-like crisp in the end. Kind of sharp. They still taste amazing, but when we make these again, I’m going to use softer flour tortillas.

Pile like so . . .

After the veggies comes the CHEESE.

I used a seasoned taco mix I found at Wegmans.

From there, add another tortilla on top. Alternatively, you can use larger tortillas, pile up half with toppings and fold into a crescent. Either way, you’ll load your into the quesadilla grill basket. Secure the top. I was amazed and how well it held everything in place. Brush with a little olive oil.

Then place on your grill --  you’ll want the cover closed -- for several minutes (around 5 -- depending) on each side until lightly browned. The cheese will be melty. The veggies nice and hot. Seriously, we started munching on one before we got everything to the table.

Slice and enjoy!

We served ours with some Roasted Tomatillo + Corn Salsa I made last August and had frozen. Also some Greek yogurt and lots of hot sauce. Next time I’ll be sure to snap a finished photo. If they last!

I can’t wait to cook our first pizza on the grill. Seriously. If I lived in a warmer climate, I think I’d be a much happier person. Being outside in the warmth and sunshine makes me feel like an entirely different person. I will certainly cherish these next several months until we’re in the deep freeze again.

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