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Grilled Vegetable Quesadillas

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  • Author: adapted from CleanEating Magazine
  • Total Time: 20 minutes
  • Yield: 4 1x


Prepared on the grill, these quesadillas are filled with veggies and topped with grilled salsa



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


for the salsa

  1. Preheat grill to high and coat with cooking spray.
  2. Place tomatillos cut side down and grill 5-7 minutes or until softened.
  3. Remove from grill and pulse in food processor with cilantro, lime, and garlic. Season with salt.

For the quesadillas

  1. Combine cumin and chili powder in a small bowl.
  2. Sprinkle over prepared vegetables and coat thoroughly.
  3. Arrange veggies in a single layer on the grill and cook until softened, 10 minutes.
  4. Remove veggies from grill and slice zucchini coins in halve and peppers and onions in strips.
  5. Assemble quesadillas by layering cheese, vegetables, and cheese on one half of the tortilla.
  6. Place on grill and fold other half over to create a semi-circle.
  7. Grill on each side 2 minutes or until warm and browned.
  8. Serve with salsa.
  • Prep Time: 15 mins
  • Cook Time: 5 mins
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