Grilled Veggie Quesadillas

Grilled Veggie Quesadillas

Ingredients:

2 zucchini, sliced diagonally into 1/4-inch slices
1 yellow squash, sliced diagonally into 1/4-inch slices
1 red bell pepper, seeded and quartered
4 tortillas
your favorite quesadilla cheese (we like pepper jack)
extra chopped green onions and cilantro for garnish

for the sauce:
1/3 c sour cream
1/2 Roma tomato, minced
1 tsp vinegar (plain white or white wine)
2 T prepared Ranch dressing
dash cumin
dash paprika
dash hot sauce
2 T chopped green onions
2 T chopped cilantro
1 T milk

Directions:

Preheat grill to medium-high heat and brush vegetables with oil. Grill vegetables until nice grill marks appear and they're softened and cooked through. Slice red peppers into strips. Set vegetables aside. (Leave grill on.)

Meanwhile, combine all ingredients for sauce in a small bowl. Set aside.

To assemble the quesadillas, place a tortilla on the grill. Spread a couple spoonfuls of sauce over half the tortilla, followed by a couple pieces of zucchini, yellow squash, and bell pepper strips. Sprinkle some cheese over top and fold tortilla in half. Place something heavy, like a cast-iron skillet, on top of the quesadilla, if desired. (It helps it to smush together and seal, but not necessary.) Grill for 2-3 minutes, until golden brown and cheese begins to melt. Flip over and cook another 1-2 minutes on the other side until cheese is melted.

Repeat with remaining tortillas, sauce, and filling. Garnish with extra green onions, cilantro, sour cream, and salsa, if desired.

Makes 4 quesadillas or 8 1/2-quesadilla appetizers.

Nat's Notes:
1. You can also do this in a skillet. Vegetables, too.

from Perry's Plate

30 Minutes and Under, Appetizers, Mexican/Southwest, Perry's Plate Originals, Vegetarian

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