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Grilled Veggie Quesadillas

2 whole Zucchini
1 whole Yellow Squash
1 whole Red Bell Pepper
4 whole Tortillas
1 cup Shredded Cheese (pepper Jack Recommended)
13 cups Sour Cream
3 Tablespoons Minced Roma Tomato (about Half Of One)
1 teaspoon White Or White Wine Vinegar
2 Tablespoons Prepared Ranch Dressing
1 dash Cumin
1 dash Paprika
1 dash Hot Sauce
2 Tablespoons Chopped Green Onions, Plus More For Garnish
2 Tablespoons Chopped Fresh Cilantro, Plus More For Garnish
1 Tablespoon Milk
1 dash Salt And Pepper, to taste


Preheat grill to medium-high heat and brush vegetables with oil. Grill vegetables until nice grill marks appear and theyre softened and cooked through. Slice red peppers into strips. Set vegetables aside. (Leave grill on.) Meanwhile, combine all ingredients for sauce (sour cream, tomato, vinegar, Ranch dressing, cumin, paprika, hot sauce, green onions, cilantro, and milk) in a small bowl. Add salt and pepper to taste. Set aside. To assemble the quesadillas, place a tortilla on the grill. Spread a couple spoonfuls of sauce over half the tortilla, followed by a couple pieces of zucchini, yellow squash, and bell pepper strips. Sprinkle about 1/4 cup cheese over the top and fold tortilla in half. Place something heavy, like a cast-iron skillet, on top of the quesadilla, if desired. (It helps it to smush together and seal, but it isnt necessary.) Grill for 2-3 minutes, until golden brown and cheese begins to melt. Flip over and cook for another 1-2 minutes on the other side until cheese is melted. Repeat with remaining tortillas, sauce, and filling. Garnish with extra green onions, cilantro, sour cream, and salsa, if desired. Makes 4 quesadillas or 8 1/2-quesadilla appetizers. Note: you can also do this (and the vegetables) in a skillet.

Source: tastykitchen.com