Description
Prepared on the grill, these quesadillas are filled with veggies and topped with grilled salsa
Ingredients
Scale
for the tomatillo salsa
- olive oil cooking spray
- 1/2 pound fresh tomatillos, husked, cleaned and halved
- 1/4 cup fresh cilantro leaves
- juice from 1 lime or lemon
- 1 clove garlic
- pinch salt
for the quesadillas
- 1 T ground cumin
- 1 tsp chili powder
- pinch sea salt
- 1 red onion, sliced into rings
- 1 red bell pepper, washed and halved
- 1 zucchini, washed and sliced into rounds
- colby jack or mozzarella cheese
- 6” whole wheat tortillas
Instructions
for the salsa
- Preheat grill to high and coat with cooking spray.
- Place tomatillos cut side down and grill 5-7 minutes or until softened.
- Remove from grill and pulse in food processor with cilantro, lime, and garlic. Season with salt.
For the quesadillas
- Combine cumin and chili powder in a small bowl.
- Sprinkle over prepared vegetables and coat thoroughly.
- Arrange veggies in a single layer on the grill and cook until softened, 10 minutes.
- Remove veggies from grill and slice zucchini coins in halve and peppers and onions in strips.
- Assemble quesadillas by layering cheese, vegetables, and cheese on one half of the tortilla.
- Place on grill and fold other half over to create a semi-circle.
- Grill on each side 2 minutes or until warm and browned.
- Serve with salsa.
- Prep Time: 15 mins
- Cook Time: 5 mins