Grilled Vegetable Quesadilla
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 303, total fat 15 G., saturated fats 7 G., proteins 12 G., carbohydrates 31 G., fiber 2 G., cholesterol 31 mg, sodium 545 mg, sugar 3 G.
Calories 303, total fat 15 G., saturated fats 7 G., proteins 12 G., carbohydrates 31 G., fiber 2 G., cholesterol 31 mg, sodium 545 mg, sugar 3 G.
A special grill basket not only helps impart a subtle smoky flavor to quesadillas but also makes flipping them incredibly easy. No need to worry about fillings spilling out or tortillas wrinkling: the basket holds the tortilla securely. These quesadillas are filled with two types of cheese, bell peppers, and corn, which creates a pleasant crunchy contrast in every bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup grated cheddar (about 30 g)
- 1/4 cup grated Pepper Jack cheese (about 30 g)
- 1/4 cup frozen corn kernels
- 1/8 tsp ground cumin
- 1 clove of garlic, grated
- Half a small red bell pepper, finely diced
- Two wheat tortillas (25 cm)
- Guacamole for serving
- Sour cream for serving
- Special equipment: Round folding basket (30 cm) for grilling quesadillas
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Cooking the dish according to the recipe:
- Preheat the grill to high heat. In a medium bowl, combine all the cheese, corn, cumin, garlic, bell pepper, 1/4 teaspoon salt, and a few grinds of black pepper.
- Place one tortilla in the quesadilla grill basket. Sprinkle the cheese mixture over the top, leaving a 0.5 cm (1/4 inch) border. Place a second tortilla on top, then close the basket according to the manufacturer's instructions.
- Place the quesadilla on the grill rack, cover, and cook until the cheese is just beginning to melt and the tortilla is golden brown on the bottom, 2 to 3 minutes. Turn the rack over and continue cooking until the cheese is completely melted and the tortilla is golden brown, 2 to 3 minutes.
- Transfer the quesadilla to a cutting board and cut into 8 pieces. Serve with guacamole and sour cream.
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