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Grilled Veggie Quesadillas

Delicious and satisfying quesadillas filled with grilled vegetables and melted cheese, perfect for quick weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large yellow onion Adds sweetness and depth of flavor.
  • 2 large bell peppers Provides color and a crisp, refreshing crunch.
  • 1 large avocado Adds creaminess and healthy fats.
  • 2 medium Roma tomatoes Contributes juiciness and brightness.
  • 2 tablespoons olive oil Enhances flavor and helps grill veggies to perfection.
  • 1 teaspoon kosher salt Essential for enhancing overall taste.
  • 1 teaspoon smoked paprika Adds a smoky depth and rich color.
  • 1 teaspoon garlic powder Infuses flavor with aromatic essence.
  • 1 teaspoon onion powder Boosts savory notes throughout the dish.
  • 1 teaspoon black pepper Provides a gentle kick and aroma.
Cheese and Tortillas
  • 1 cup shredded pepperjack cheese Introduces a creamy, spicy element.
  • 1 cup shredded cheddar cheese Adds rich sharpness and melty goodness.
  • 4 large flour tortillas The convenient base for our filling, crispy when grilled.
Toppings (Optional)
  • 2 tablespoons chopped green onions Provides a fresh, mild onion flavor as a topping.
  • 1 cup sour cream Optional for a tangy complement.
  • 1/4 cup chopped cilantro Optional for freshness and flavor enhancement.
  • 1/2 cup salsa Optional for a zesty accompaniment.

Method
 

Preparation
  1. Preheat the grill to medium-high heat for optimal cooking.
  2. Slice onions into 1-inch slices and set aside for grilling.
  3. Slice each bell pepper lengthwise into quarters, removing seeds and placing them in a large bowl.
  4. Remove the peel and pit from the avocado, slicing it into 1/2-inch pieces, and add to the bowl with the peppers.
  5. Cut each Roma tomato in half, remove seeds and pulp, and add to the bowl.
  6. In a small bowl, combine olive oil, kosher salt, smoked paprika, garlic powder, onion powder, and black pepper to create a seasoning mix.
Grilling Vegetables
  1. Brush the onion slices with some of the oil mixture on both sides.
  2. Pour the remaining oil mixture onto the peppers, avocado, and tomatoes; toss to coat evenly.
  3. Place the veggies onto the grill; grill for 4-6 minutes, flipping as needed (grill tomatoes and avocado for 3-4 minutes).
  4. Remove grilled veggies from the grill, chop into small pieces, and set aside.
Assembly and Cooking
  1. In a medium bowl, combine shredded pepperjack and cheddar cheeses thoroughly.
  2. Lay the tortillas flat, dividing the chopped veggies among them, topping with mixed cheeses and a sprinkle of green onions.
  3. Fold tortillas over to create quesadillas, placing them on the grill for 2-3 minutes per side until cheese melts and tortillas are crispy.
  4. Remove the quesadillas from the grill, slice into wedges, and serve with optional toppings.

Notes

For best results, marinate the vegetables in the seasoning mixture for 30 minutes before grilling. Experiment with different cheeses for varied flavor profiles, like mozzarella or gouda. Leftovers can be kept in the fridge for up to 3 days in an airtight container.