Grilled Pepper Cheese Quesadilla Recipes

GRILLED PEPPER & CHEESE QUESADILLA

Steps:

• Place one tortilla on hot grill, sprinkle with half the cheese, cover with pepper strips, green onion and jalepeno pepper. Sprinkle the rest of the cheese over all, cover with second tortilla. Close grill and grill for about 6 minutes or until cheese is melted; remove to plate and cut into 4 triangles.
• Serve hot with salsa.

CHEESE QUESADILLAS WITH GRILLED PEPPERS

Steps:

• Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.
• Toss bell peppers, jalapenos and onions with olive oil.
• Grill vegetable mixture, tossing frequently, until tender and lightly charred (about 7 minutes).
• Cool down grill to low by spreading coals out or reducing flame.
• Coat one side of 3 of the tortillas with nonstick cooking spray.
• Spread 1/3 of the veggies on each tortilla.
• Top tortillas with cheese, place another tortilla on top of each and press firmly together.
• Spray tops of tortillas with nonstick cooking spray.
• Grill each quesadilla until cheese is melted and tortilla is lightly toasted (about 4 minutes).
• Flip and grill other side for 2 to 3 minutes.
• Remove from grill and keep warm.
• Repeat with remaining quesadillas (how many you can cook at once is dependant on the size of your grill).
• Cut warm quesadillas into wedges and serve immediately.

GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS

Steps:

• Preheat an outdoor grill over medium.
• Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
• Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
• Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, salsa, scallions and sour cream.