Method

Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.

brush the cut side of the tomatoes with a little of the olive oil.  Toss the bell peppers, chiles, and scallions with the remaining oil.

Grill the tomatoes, cut side down, until soft and lightly charred, about 10 minutes.  Grill the bell pepper, chiles, and scallions, tossing frequently, until tender and grill-marked, about 7 minutes.

Peel and chop the tomatoes and combine with the other grilled vegetables in a medium-size bowl.

Cool down the grill to low by spreading out the coals or reducing the flame.

Lightly brush 1 side of 3 of the tortillas with olive oil or coat with nonstick cooking spray.  Place the tortillas, coated side down, on a work surface.  Spread a third of the vegetables on each tortilla.  Top each with a third of the cheddar.  Place another tortilla on top of each and press firmly together.  Lightly brush the top tortillas with olive oil or mist with nonstick spray.

Grill each quesadilla until the cheese is melted and the tortilla is lightly toasted, about 4 minutes.  Flip and grill on the other side for 2 to 3 minutes more.  Remove from the grill and keep warm.  Repeat with the remaining quesadillas.  Depending ont he size of your grill, you may be able to grill them 2 at a time.

Cut the warm quesadillas into wedges and serve at once.

Serves: 4 to 6

Reprinted with permission from ©Andrea Chesman, The New Vegetarian Grill, published by Harvard Common Press   click for book review

more vegetable recipes

mexican recipes

more barbecue and grill recipes

chef and cookbook recipes

 

top of page