Grilled Pepper-and-Squash Quesadillas

Name: Grilled Pepper-and-Squash Quesadillas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Mexican
Ingredients: 8 8-inchs 8-inch flour tortillas; 57 grams goat cheese; 227 grams Monterey Jack cheese, shredded; 2 Tbsps olive oil; 1 small onion, cut into 1/2-inch-thick slices; 1 poblano pepper; 10 servings Prepared salsa; 1 teaspoons salt; 2 teaspoons salt-free Mexican seasoning blend or 1 teaspoon ground cumin; 1 yellow or red bell pepper; 1 yellow squash, halved lengthwise; 1 zucchini, halved lengthwise

Grilled Pepper-and-Squash Quesadillas might be just the hor d'oeuvre you are searching for. This recipe makes 10 servings with 275 calories, 11g of protein, and 14g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Mexican food. A mixture of zucchini, onion, salsa, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Preheat grill to high heat (450 to 500).

Equipment you will use

Grill

Cut peppers in half lengthwise; discard seeds and membranes. Grill 4 minutes on each side or until blackened.

Ingredients you will need

Peppers

Seeds

Equipment you will use

Grill

Place in a zip-top plastic bag; let stand 15 minutes. Peel away charred skins, and chop. Set aside.

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Ziploc Bags

Combine oil and seasoning blend; brush onto both sides of vegetables, and sprinkle with salt. Reduce heat to medium-high (350 to 400), and grill vegetables 4 to 6 minutes on each side or until tender.

Ingredients you will need

Seasoning Mix

Vegetable

Salt

Cooking Oil

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Grill

Transfer to a large bowl; set aside until cool enough to handle.

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Bowl

Cut vegetables into bite-size pieces. Stir in chopped peppers.

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Vegetable

Peppers

Top each of 4 tortillas with one-fourth vegetable mixture; divide cheeses evenly over vegetables.

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Vegetable

Tortilla

Place remaining tortillas over cheese, pressing down gently.

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Tortilla

Cheese

Grill quesadillas over medium heat (300 to 35

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Grill

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.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Spatula

Grill

Cut each quesadilla into 6 wedges, and serve immediately with salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

88-inchs

8-inch flour tortillas 57grams

goat cheese 227grams

Monterey Jack cheese, shredded 2Tbsps

olive oil 1small

onion, cut into 1/2-inch-thick slices 1

poblano pepper 10servings

Prepared salsa 1teaspoons

salt 2teaspoons

salt-free Mexican seasoning blend or 1 teaspoon ground cumin 1

yellow or red bell pepper 1

yellow squash, halved lengthwise 1

zucchini, halved lengthwise

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.