Grilled Veggie Quesadillas Recipe

Name: Grilled Veggie Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Zucchini; 1 whole Yellow Squash; 1 whole Red Bell Pepper; 4 whole Tortillas; 1 cup Shredded Cheese (pepper Jack Recommended); ⅓ cups Sour Cream; 3 Tablespoons Minced Roma Tomato (about Half Of One); 1 teaspoon White Or White Wine Vinegar; 2 Tablespoons Prepared Ranch Dressing; 1 dash Cumin; 1 dash Paprika; 1 dash Hot Sauce; 2 Tablespoons Chopped Green Onions, Plus More For Garnish; 2 Tablespoons Chopped Fresh Cilantro, Plus More For Garnish; 1 Tablespoon Milk; 1 dash Salt And Pepper, to taste

Servings: persons

2 whole Zucchini
1 whole Yellow Squash
1 whole Red Bell Pepper
4 whole Tortillas
1 cup Shredded Cheese (pepper Jack Recommended)
⅓ cups Sour Cream
3 Tablespoons Minced Roma Tomato (about Half Of One)
1 teaspoon White Or White Wine Vinegar
2 Tablespoons Prepared Ranch Dressing
1 dash Cumin
1 dash Paprika
1 dash Hot Sauce
2 Tablespoons Chopped Green Onions, Plus More For Garnish
2 Tablespoons Chopped Fresh Cilantro, Plus More For Garnish
1 Tablespoon Milk
1 dash Salt And Pepper, to taste

1
Preheat grill to medium-high heat and brush vegetables with oil.
2
Grill vegetables until nice grill marks appear and theyre softened and cooked through.
3
Slice red peppers into strips.
4
Set vegetables aside.
5
(Leave grill on.)
6
Meanwhile, combine all ingredients for sauce (sour cream, tomato, vinegar, Ranch dressing, cumin, paprika, hot sauce, green onions, cilantro, and milk) in a small bowl.
7
Add salt and pepper to taste.
8
Set aside.
9
To assemble the quesadillas, place a tortilla on the grill.
10
Spread a couple spoonfuls of sauce over half the tortilla, followed by a couple pieces of zucchini, yellow squash, and bell pepper strips.
11
Sprinkle about 1/4 cup cheese over the top and fold tortilla in half.
12
Place something heavy, like a cast-iron skillet, on top of the quesadilla, if desired.
13
(It helps it to smush together and seal, but it isnt necessary.)
14
Grill for 2-3 minutes, until golden brown and cheese begins to melt.
15
Flip over and cook for another 1-2 minutes on the other side until cheese is melted.
16
Repeat with remaining tortillas, sauce, and filling.
17
Garnish with extra green onions, cilantro, sour cream, and salsa, if desired.
18
Makes 4 quesadillas or 8 1/2-quesadilla appetizers.
19
Note: you can also do this (and the vegetables) in a skillet.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 whole Zucchini, 1 whole Yellow Squash, 1 whole Red Bell Pepper, 4 whole Tortillas, and more.

Yes, Grilled Veggie 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.

That's it — enjoy your meal!

Grilled Veggie Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions