Saturday, June 21, 2008

Fire Grilled Quesadillas

There's complicated about quesadillas on the grill. But I thought I'd post this anyway. Some of you may not know that quesadillas are perfection on the grill. All you need to know is how to flip them. Today's quesadilla was whole wheat tortillas filled with beans, onion, green pepper, chive flowers, cilantro, and cheddar.


2 tortillas, helps if they are the same size and shape (I like whole wheat)
Shredded cheese, Pepper jack, jack, cojack, cheddar, etc. Anything that goes with Mexican food.

Any thing you would use for a quesadilla filling. Don't overstuff. If you want a little extra fancy, grill your veggies before you make them into quesadilla filling or use leftover grilled veggies. Leftover corn on the cob would be great.
Fresh herbs like cilantro, parsley, and chives would be nice.

Spray the tortilla with cooking spray or brush with oil. Place the tortilla oiled side down on the grill. Working quickly, sprinkle with half the cheese. Add your filling. Sprinkle remaining cheese and top with a tortilla, oiled side up. Close the grill and cook on medium for approximately four minutes. (I didn't time this) Don't leave the grill. Check often to see when the tortilla is done. When it is browned with nice grill marks, it's time to flip.

To flip, slide the quesadilla on to a plate. Off the grill, place another plate on top of the plate with the quesadilla on it. The plate on the top should be upside down. Hold the two plates together, and quickly flip. Remove the top plate (was previously on the bottom). Slide the quesadilla on to the grill. Cover and grill four more minutes. (approximately). When the quesadilla is browned on the bottom you can slide it onto a plate and take it off the grill. Let it rest for 2-5 minutes. This helps it set. That way, when you cut into it, the cheese won't ooze all over and the top tortilla won't slide off.

Oh. Add eggs and bacon to your filling and it's breakfast. Also, my yogurt chive sauce is good on these.

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