Last week I decided to try a new version of quesadillas. Our normal recipe is pretty simple – cook chicken, mix with salsa, create quesadilla with chicken and cheese. It doesn’t get much easier than that. But I had a recipe for grilled vegetable quesadillas from Apples of Gold, and last week’s ridiculously hot evenings seemed like the perfect time to send mike out to grill rather than cooking inside. And I’m glad we tried it – these were great.
First I chopped all the vegetables and mixed them together. This mix contains 1 orange pepper, 1 green pepper, 2 tomatoes, 1 small onion, and most of an avocado. Plus some salt and pepper.
Then I assembled the quesadillas with some mozzarella cheese (our favorite) and wrapped them in aluminum foil. This amount of vegetables made 6 quesadillas, but I think I made them a little too full, so it could probably make at least 7.
Then Mike put them on the grill for about 5 minutes, until they were heated through. Pay no attention to the asparagus on the grill. That was an experiment that we gave up on once we realized there wasn’t enough room on the grill for everything. I cooked the rest inside. We ate the quesadillas with salsa and sour cream on the side.
Overall I loved the flavor of these. I thought the vegetables were great. Mike liked them as well, but prefers our traditional ones. (He’s not as big a vegetable fan as I am). The only thing I didn’t like was that these weren’t as crisp as I’d hoped. They got nice and hot, but stayed pretty soft. The grill was pretty handy to make a bunch at a time, but I think when I make these again I’ll cook them on the stove or in our quesadilla maker.