Brady Evans goes berserk with a batch of fresh local vegetables and her grill.
By Brady Evans
Finally. Summertime. Real vegetables. I was getting so tired of onions, potatoes, cabbage, and broccoli. Now we get brightly colored, highly nutritious, FUN vegetables. 
And better yet, they’re locally grown. I get to support my local farmers and the veggies don’t have be shipped in days in advance. That is like an ingredient in and of itself.
My husband’s favorite part of the meal was the tomatillo salsa. Of course, he asked me what the heck tomatillos were and I responded with a litany about the relationship to a gooseberry (what’s a gooseberry?). His verdict, however, is that they are a cross between a lime and a green tomato.
And they are delicious in Mexican food. This recipe is cooked entirely on the grill, from the salsa, to the fillings, to the quesadillas themselves. The result is better than our local Mexican restaurant and go ahead and make a double batch of the tomatillo salsa – you’ll want a midnight snack of chips with that stuff!
Grilled Vegetable Quesadillas
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Grilled Vegetable Quesadillas are filled with smoky, charred vegetables and topped with a fresh tomatillo salsa, all prepared entirely on the grill.
Ingredients
- Olive oil cooking spray
- 1/2 lb (225 g) fresh tomatillos, husked, cleaned, and halved
- 1/4 cup (60 ml) fresh cilantro leaves
- Juice from 1 lime or lemon
- 1 clove garlic
- Pinch of salt
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 8 flour tortillas
- 2 cups (225 g) shredded cheese (such as Monterey Jack or Cheddar)
- Salt and pepper to taste
Instructions
- Preheat the grill to high heat and coat the grates with olive oil cooking spray.
- For the salsa, place the tomatillos cut side down on the grill and cook for 5-7 minutes or until softened and slightly charred.
- Remove the tomatillos from the grill and pulse in a food processor with cilantro, lime juice, garlic, and a pinch of salt until smooth. Set aside.
- Reduce the grill heat to medium-high. Place the sliced bell peppers, zucchini, and red onion on the grill. Cook for 8-10 minutes, turning occasionally, until the vegetables are tender and have grill marks.
- Remove the vegetables from the grill and season with salt and pepper to taste.
- To assemble the quesadillas, place a tortilla on the grill. Sprinkle 1/4 cup of shredded cheese over half of the tortilla, add a layer of grilled vegetables, and top with another 1/4 cup of cheese.
- Fold the tortilla over to enclose the filling and grill for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
- Repeat with the remaining tortillas and filling ingredients.
- Serve the quesadillas warm with the tomatillo salsa on the side.
Notes
- For a spicier salsa, add a jalapeño to the food processor.
- The tomatillo salsa can be made ahead and stored in the refrigerator for up to 3 days.
- Use any combination of your favorite vegetables for the filling.
- These quesadillas are great for a summer cookout or a quick weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
- Protein: 12 grams
- Cholesterol: 30 mg
If You Liked This Recipe, You’ll Love These
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- Smokey Sweet Potato and Black Bean Tacos
- Our Favorite Chicken Tinga Recipe
Frequently Asked Questions
What are tomatillos, and how do they differ from green tomatoes?
The article notes that tomatillos are related to the gooseberry and carry a flavor the author’s husband described as a cross between lime and a green tomato. The recipe calls for 1/2 lb (225 g) of fresh tomatillos, husked and halved, which are charred directly on the grill before blending into the salsa.
Can the tomatillo salsa be made in advance?
Yes — the notes say the tomatillo salsa can be made ahead and stored in the refrigerator for up to 3 days. The article also calls for making a double batch because it’s that good for chips and midnight snacking.
How do I keep the quesadillas from falling apart on the grill?
The recipe layers the filling with cheese on both sides of the vegetables — 1/4 cup of shredded cheese directly on the tortilla, then grilled vegetables, then another 1/4 cup of cheese on top — so the melting cheese acts as glue when you fold and grill the tortilla for 2–3 minutes per side.
I really like this and all done on the grill!