Grilled Quesadillas
These quick and easy Grilled Quesadillas are like southwest personal pizzas!
Servings: 2 servings
Calories: 440
Equipment
Ingredients
Ham Quesadilla
- 2 flour tortillas large size
- ½ cup parmesan cheese shredded
- 4-5 slices ham your favorite, cut into pieces
- ¼ cup sliced jalapenos or to taste (pickled or fresh)
- ⅔-1 cup mozzarella cheese shredded
- salt and freshly ground black pepper optional, to taste
Avocado Quesadilla
- 2 flour tortillas large size
- 1 avocado sliced
- 1 large handful arugula stems removed (or baby arugula)
- ⅓ cup parmesan cheese shredded
- ⅔-1 cup mozzarella cheese shredded
- salt and freshly ground black pepper optional, to taste
Apple Cheddar Quesadilla
- 2 flour tortillas large size
- 1 cup old cheddar cheese shredded
- 1 granny smith apple or other tart apple, thinly sliced
- 1 Tablespoon fresh rosemary chopped
- ⅔ cup mozzarella cheese shredded
- salt and freshly ground black pepper optional, to taste
Instructions
- Preheat barbecue grill to 350°F (medium heat) on one side only (direct heat).
- For each quesadilla, lay one tortilla shell* on a cutting board or baking tray.
- Layer ingredients in the order listed and top with a second tortilla shell.
- Working with one quesadilla at a time, carefully place filled quesadilla on direct heat for about 90 seconds, or until the bottom is golden brown.
- Using a pizza peel, or a large spatula, flip and move quesadilla to indirect heat size of the grill. Cook for 2-3 minutes or until cheese is melted.
- Using a pizza peel, or a large spatula, move quesadilla to direct heat size of the grill and cook 60-90 seconds, or until the bottom is golden brown.
- Cool on a rack (to keep crispy) for 1-2 minutes. Transfer to a cutting board and cut into pieces using a pizza cutter or very sharp knife.
- Sprinkle with parsley and serve with salsa, sour cream, and guacamole if desired.
Notes
- Each quesadilla serves 2.
- *Another option is to lay out two tortilla shells, and fill half of each of the two tortilla shells with the toppings. Fold in half and grill as directed.
- Refrigerate leftover grilled quesadillas in a covered container for up to 3 days. Place parchment paper between each if layering is needed to store.
- Use parchment between layers if freezing leftovers in zippered bags.
- Thaw quesadillas in the refrigerator and reheat in a medium-low non-stick skillet, or wrap them in foil and pop them in a toaster for a couple of minutes.
Nutrition
Calories: 440 | Carbohydrates: 18g | Protein: 32g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 81mg | Sodium: 1505mg | Potassium: 285mg | Fiber: 1g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 13mg | Calcium: 522mg | Iron: 2mg