Grilled Pepper-And-Squash Quesadillas Recipe

Name: Grilled Pepper-And-Squash Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow or red bell pepper; 1 poblano pepper; 2 tablespoons olive oil; 2 teaspoons salt-free Mexican seasoning blend or 1 teaspoon ground cumin; 1 small onion, cut into 1/2-inch-thick slices; 1 zucchini, halved lengthwise; 1 yellow squash, halved lengthwise; 1/2 teaspoon salt; 8 ounces Monterey Jack cheese, shredded; 2 ounces goat cheese; 8 8-inch flour tortillas; Prepared salsa

Servings: persons

1 yellow or red bell pepper
1 poblano pepper
2 tablespoons olive oil
2 teaspoons salt-free Mexican seasoning blend or 1 teaspoon ground cumin
1 small onion, cut into 1/2-inch-thick slices
1 zucchini, halved lengthwise
1 yellow squash, halved lengthwise
1/2 teaspoon salt
8 ounces Monterey Jack cheese, shredded
2 ounces goat cheese
8 8-inch flour tortillas
Prepared salsa

1
Preheat grill to high heat (450u00b0 to 500u00b0). Cut peppers in half lengthwise; discard seeds and membranes. Grill 4 minutes on each side or until blackened. Place in a zip-top plastic bag; let stand 15 minutes. Peel away charred skins, and chop. Set aside.
2
Combine oil and seasoning blend; brush onto both sides of vegetables, and sprinkle with salt. Reduce heat to medium-high (350u00b0 to 400u00b0), and grill vegetables 4 to 6 minutes on each side or until tender. Transfer to a large bowl; set aside until cool enough to handle. Cut vegetables into bite-size pieces. Stir in chopped peppers.
3
Top each of 4 tortillas with one-fourth vegetable mixture; divide cheeses evenly over vegetables. Place remaining tortillas over cheese, pressing down gently.
4
Grill quesadillas over medium heat (300u00b0 to 350u00b0) for 2 minutes. Quickly and carefully turn quesadillas, using a large, wide spatula. Grill, covered with grill lid, 2 more minutes or until cheese melts and tortillas are golden. Cut each quesadilla into 6 wedges, and serve immediately with salsa.

1114

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 yellow or red bell pepper, 1 poblano pepper, 2 tablespoons olive oil, 2 teaspoons salt-free Mexican seasoning blend or 1 teaspoon ground cumin, and more.

Yes, Grilled Pepper-And-Squash Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Pepper-And-Squash Quesadillas

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