Smoky Veggie Quesadillas

Smoky Veggie Quesadillas

Vegetables, smoky-sweet from the grill and zingy with lime juice, transform simple cheesy tortillas -- comfortingly familiar to children -- into something sublime. Other fresh, seasonal, vegetables, such as eggplant or fennel, would make a lovely addition to the line-up here. And do try to hunt down the chipotle peppers, which add their own delicious hit of smokiness: they're available canned, in the Mexican foods aisle, and you can puree the entire can and store it in a jar in the refrigerator for instant flavor-boosting. (But if your kids are spice-shy, stick with the paprika.)

Ready In: 30 minutes
Yield: 4 servings

Ingredients
juice of 1 lime (around 1/4 cup)
1/4 cup olive oil
1/2-1 teaspoon chipotle puree, chipotle powder, smoked paprika, or regular paprika
1 1/2 teaspoons kosher salt (or half as much table salt)
1 clove garlic, peeled and pressed through a garlic press
1 medium zucchini, trimmed, and thinly sliced (1/4 inch) lengthwise
1 red bell pepper, ends sliced off, cored and seeded, and cut into wide strips
1 red onion, peeled and sliced 1/4-inch thick
12 corn tortillas or 8 flour tortillas
1/2 pound grated cheddar or Monterey jack cheese
a handful of cilantro leaves, washed and dried
sour cream and salsa for serving

Directions

  1. Preheat your grill on high.
  2. Whisk together the lime juice, olive oil, chipotle or paprika, salt, and garlic. Arrange the vegetables in a single layer on a large, rimmed baking sheet, and pour half the dressing over them, turning them to coat the slices evenly.
  3. Turn the grill down to medium-low and roast the veggies, turning them and adjusting the heat as necessary, until they are completely tender, 10-12 minutes. Remove them to a plate, dress with the remainder of the lime juice mixture, and set aside.
  4. Heat a large griddle (or a heavy frying pan) over medium-high heat, and lay half of the tortillas into it (if you're using a pan, you'll need to do this in batches). Divide the cheese over them, top with the remaining tortillas, and cook until the bottoms are golden and crisp. Flip them, and cook until the tortillas are crisp and the cheese is melted.
  5. Open the quesadillas and divide the cilantro and grilled veggies among them, cutting the vegetables as necessary to fit, then quarter the quesadillas and serve with sour cream and salsa.

See all recipes from Catherine Newman's "Dalai Mama Dishes" blog.

full star full star full star empty star empty star Rated by 48 members
Print

Find More About

Search Recipes
Get delicious recipes your whole family will love.

Recipe Videos

null data...
promoObjectId (null)
promoObject.title ()
promoObject.contentType ()
promoWidth ()
promoHeight ()
promoContainerId (editorialPromo3)
promoCSS (on_travelTips_aggregate)
this displays when the floating stack report is on
Please log in ...
Close
You must be logged in to use this feature.

Thank You!

Thank you for helping us maintain a friendly, high quality community at Family.com. This comment will be reviewed by a community moderator.

Flag as Not Acceptable?

We review flagged content and enforce our Terms of Use, in which content must never be:

See full Terms of Use.