- Prep: –
- Cook Time: 7 min
- Total: 7 min
- Serving: Makes 4
A great filling for quesadillas are leftovers from the night before like steamed vegetables, grilled chicken, BBQ shrimp, or cheeses from a cheese platter. Even sauces like marinara sauce, Alfredo sauce, or pesto sauce can be great either in the quesadilla or as dipping sauces.
During the summer the best way to prepare quesadillas is to put them on the grill. You get that great grill flavor and the charred look. Whatever you use to fill the quesadilla won’t have to be fully cooked, just heated up, so grilling should only take about 7 to 8 minutes per side. You know when they are finished when the cheese is melted and the fillings are heated through.
- 2 teaspoons extra-virgin olive oil
- 1 summer squash, diced
- 1 eggplant, diced
- 1/2 cup chopped white onion
- 1/2 cup chopped red bell pepper
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 8 - 6" flour tortillas
- 1 cup grated white cheddar cheese
- Heat oil in a skillet until hot; add squash, eggplant, onion, bell pepper, garlic, chili powder, and red pepper flakes. Sauté until vegetables are tender.
- Preheat grill to medium heat.
- Arrange 4 tortillas on a flat surface and top each with the vegetable mixture and cheese. Cover with remaining tortillas and place on grill. Cook 6 to 7 minutes per side, or until cheese is melted. Remove quesadillas and let cool for a few minutes before slicing into wedges.