Grilled Vegetable Quesadillas

Name: Grilled Vegetable Quesadillas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 burrito tortillas size; 3 larges ears corn; 59 milliliters chopped fresh cilantro; 6 servings Kosher salt and freshly ground black pepper; 1 teaspoon lime juice; 1 Tbsp Olive oil; 59 milliliters finely diced red onion; 2 larges red onions; 6 servings Salt; 454 grams tomatillos, husked; 1 red or yellow bell pepper, finely diced; 4 larges zucchinis

The recipe Grilled Vegetable Quesadillas is ready in around 20 minutes and is definitely a great vegan option for lovers of Mexican food. One serving contains 485 calories, 14g of protein, and 12g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have burrito tortillas size, bell pepper, tomatillos, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a hor d'oeuvre.

Ingredients

Servings:

burrito tortillas size 3larges

ears corn 59milliliters

chopped fresh cilantro 6servings

Kosher salt and freshly ground black pepper 1teaspoon

lime juice 1Tbsp

Olive oil 59milliliters

finely diced red onion 2larges

red onions 6servings

Salt 454grams

tomatillos, husked 1

red or yellow bell pepper, finely diced 4larges

zucchinis

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.