Dana Treat – Treat Yourself

Grilled Vegetable Quesadillas

Posted June 11, 2009


Grilled Vegetable Quesadillas
Dana Treat Original
Serves 6

I’m not going to give a specific amount of cheese here because I think cheese tolerance is so different for each person.  I love lots of vegetables and barely any cheese on my quesadillas.  Some people like the opposite.  I give you permission to use as much or as little as you like.  If you have a large enough grill to do all the vegetables at once, by all means, do so.

2 large red onions
4 large zucchini
3 large ears corn
Olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
12 burrito size tortillas

Preheat a grill to high.

Cut the top off each onion, leave the root end intact, and peel the onion.  Cut into 1/2 inch thick slices and place on a baking sheet.  Drizzle with olive oil and season generously with salt and pepper.  Place on the grill for 7-10 minutes per side – or until grill marks appear and the onion seems cooked through.  Remove and set aside on a plate.

Cut the ends off the zucchini and slice lengthwise into thick planks.  Place on same baking sheet and drizzle with olive oil and season generously with salt and pepper.  Grill for about 5 minutes per side – or until grill marks appear and the zucchini seems cooked through.  Remove and set aside on same plate as onions.

Husk the corn and place on same baking sheet.  Place on same baking sheet and drizzle with olive oil and season generously with salt and pepper.  Place on grill for a few minutes and then give the corn a quarter turn.  Repeat until the corn is lightly browned in spots.  Remove and set aside on baking sheet to cool.

Preheat oven to 425°F.

Once vegetables are cool enough to touch, cut the onions into 1 inch chunks, and the zucchini into 1/2 inch chunks.  Place in a large bowl.  Stand one end of a corn cob in the bowl and, using a sharp knife, slice the kernels off the cob.  Repeat with other cobs.  Mix in the cilantro.  Taste for seasoning and adjust as necessary.

Place 1 tortilla on a baking sheet (more if you can fit more.)  Scatter 1/6th of the vegetable mixture over the tortilla, then add as much (or as little) cheese as you like.  Top with another tortilla.  Repeat with remaining tortillas, vegetable mixture, and cheese.

Slide baking sheets into the oven and bake until the cheese melts and the tortillas firm up a bit, about 10 minutes.  Remove from oven and allow to sit for 5 minutes so all the cheese doesn’t slide out.  Slice into wedges and serve with tomatillo salsa.

Tomatillo Salsa
Adapted from Fields of Greens
Makes about 2 cups

I often use store-bought tomatillo salsa and really like it.  This is a totally different animal.  It is very light and fresh tasting and also quite sour.  It has none of the gumminess that store-bought can sometimes have.  It doesn’t last more than a day in the refrigerator so feel free to use lots on your quesadillas!

1 pound tomatillos, husked
2 or 3 jalapeños, seeded
1/4 cup finely diced red onion
1/2 red or yellow bell pepper, finely diced
1 tsp. lime juice
Salt
1 tbsp. chopped cilantro

Coarsely chop three-quarters of the tomatillos and purée them with the jalapeños in blender or food processor to make the base of the salsa.  Transfer to a bowl.  Chop the remaining tomatillos and add to the purée along with the onion, bell pepper, lime juice, and 3/4 tsp. salt.  Let the salsa sit for 1 hour to allow the flavors to blend.  Add cilantro just before serving.


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