Grilled Vegetable Quesadilla with Basil-Lime Cream
recipe

Grilled Vegetable Quesadilla with Basil-Lime Cream

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Ingredients

For the Quesadilla
1
zucchini, sliced diagonally in 1/2-inch pieces
1
squash, sliced diagonally in 1/2-inch pieces
1
red bell pepper, core and seeds removed, sliced 1/2-inch-thick
1
yellow bell pepper, core and seeds removed, sliced 1/2-inch-thick
1
medium red onion, sliced 1/2-inch-thick rings, unseparated
2
tablespoons extra-virgin olive oil
1 1/2
teaspoons salt
1/2
teaspoon black pepper
1
tablespoon Mexican oregano
8
ounces Monterey jack cheese, shredded
8
large flour tortillas
8
ounces plain Greek yogurt
1/2
cup fresh basil, packed
1
juiced lime

Directions

1

Spread sliced vegetables across full-sized grill topper, brush with extra-virgin olive oil and sprinkle with salt, pepper and oregano.

2

In a small food processor bowl, combine Greek yogurt, basil and lime juice. Puree until blended and place in serving bowl.

3

Pre-heat grill on medium-high heat for 10 minutes.

4

Place grill topper with vegetable slices on grates and close lid. Grill 3 to 5 minutes, flip and grill for another 3-5 minutes. Repeat until vegetables are tender with grill marks, then remove from grill.

Hot Tip: Leave grill on after removing vegetables for quesadillas.
5

Once cool, chop vegetables into 1/2-inch-thick pieces.

6

Start assembling quesadillas by layering each tortilla with 2-ounces jack cheese and ¼ of total grilled vegetables. Place another tortilla on top and repeat for 4 large quesadillas.

7

Set the grill to medium-high heat and grill 1 quesadilla at-a-time on the full-sized grill topper for 2 minutes on each side, or until cheese melts.

8

Repeat with each quesadilla, slice into triangles and serve with Basil-Lime Cream.

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