Quesadillas are like miracles filled with cheesy goodness. They are so easy to whip up and best of all, are so very versatile! Even if your house is full of picky eaters a batch of quesadillas is an easy remedy thanks to how completely customizable they are. Similar to homemade pizzas, the right pile of ingredients will satisfy all your finicky-foodies.
Just in case quesadillas are a fallback on your weeknight recipe rotation, Jody offers us this great twist. Cook your quesadillas on the BBQ! Does this sound crazy to some of you? Never fear, there are sooo many great BBQ accoutrements out there to help you in your quest of not burning everything to horribly blackened crisps. (We carry many of these in store, by the way.) We recommend an Emile Henry Pizza Stone – one variety seen below sells for $70 – which are completely safe for use on the BBQ and make your grilling and cleanup a snap. Do be careful though; many other brands of pizza stones are not up to the heat of your grill.
So kick back on your patio. Enjoy a refreshing beverage! Customize this wonderfully fresh quesadilla to your heart’s delight, although Jody says you need to try it unaltered first. Enjoy!
- 1 small zucchini, diagonally sliced
- 1 small summer squash, diagonally sliced
- 1 red bell pepper, sliced
- 1 small red onion, sliced into 1/4″ pieces
- 1 large Portobello mushroom, sliced into 1/2″ pieces
- 2 Tbsp extra virgin olive oil
- salt & pepper
- 4 whole grain tortillas
- 4 Tbsp pesto, divided
- 2 cups mozzarella cheese, divided
- 4 oz. goat cheese, divided
- Drizzle prepared veggies with olive oil and season with salt & pepper to taste.
- Place veggies on grill (or in a grill pan) and cook for approximately 3 minutes each side or until tender. Remove from grill and let cool.
- To assemble each quesadilla: Spread a tortilla with 1 Tbsp pesto. Sprinkle with 1/4 cup mozzarella on half of the tortilla, add 1/4 of the veggie mix and crumble 1 oz. of goat cheese over top. Sprinkle another 1/4 cup mozzarella on top and fold the tortilla over to close.
- Place the quesadilla on a lightly oiled grill pan (we used the pizza stone) and cook 3 minutes each side until cheese is fully melted. Slice into 4 and serve.