These Vegetarian Quesadillas Are Cooked Entirely on the Grill
Vegetarian quesadillas featuring charred grilled zucchini and corn with melted pepper Jack cheese are complemented by a spicy blended peanut and chipotle salsa.
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Instructions
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Heat oil in a small saucepan over medium-high heat, cook peanuts for 1 minute until golden, then remove from heat, add garlic, and cool for 10 minutes.
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Blend chipotles, vinegar, sugar, oregano, and the cooled oil-peanut mixture until smooth; season with salt and set aside.
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Preheat a grill to medium-high heat.
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Brush corn and zucchini with oil, season with chili powder and salt, then grill for 8 to 10 minutes until charred and tender.
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Remove corn kernels from cobs and chop zucchini into small pieces.
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Reduce grill heat to medium. Place tortillas on the grill, spread with cheese, and top one half of each with the corn and zucchini mixture.
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Cover and grill for about 5 minutes until the cheese is melted and the tortillas are crisp.
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Fold the plain side of each tortilla over the filling and press gently.
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Cut quesadillas into four wedges and serve with the blended salsa.