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1
Start your grill and prepare for direct cooking at medium heat (300-350 degrees F).
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2
Heat a medium saute pan over medium-high heat, add the olive/canola oil, and let heat for 30 seconds.
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3
Add the peppers to the pan and saute for two minutes, stirring/tossing frequently.
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4
Add the onions to the pan and continue cooking for two minutes, stirring/tossing frequently.
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5
Add the mushrooms to the pan and continue cooking for three minutes, stirring/tossing frequently.
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6
Add the garlic salt, beer, and hot sauce to the pan and continue to cook for two minutes.
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7
Add the meat to the pan, stir, remove from the heat, and set aside.
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8
Lightly oil one side of one tortilla with cooking spray and lay it oiled-side-down on the backside of a sheet pan.
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9
Arrange half of the cheese slices on the tortilla, leaving about one-inch margin near the edges.
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10
Spread half of the meat and veggie mixture over the cheese, maintaining the margin.
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11
Lay another tortilla (un-oiled) on top of the meat and veggie mixture.
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12
Arrange the other half of the cheese slices on the tortilla, leaving about one-inch margin near the edges.
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13
Spread the other half of the meat and veggie mixture over the cheese, maintaining the margin.
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14
Lay the third tortilla on top of the meat and veggie mixture, and spray the top lightly with oil.
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15
Gently slide the quesadilla off of the sheet pan and onto your grill.
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16
Grill until the edges of the bottom tortilla just start to brown.
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17
Gently spin the quesadilla one-half turn, and continue cooking for about another minute.
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18
Using a large spatula, gently flip the quesadilla over and repeat the same grilling process as the first side.
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19
Remove the quesadilla from the grill and let it rest for five minutes.
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20
Slice like a pizza, serve and enjoy!
