I firmly believe that everything tastes better on the grill. Can you grill ice cream? Hmmmm … will have to check on that.
One of our ‘go to’ dinners is a quick and easy quesadilla. No specific recipe required – look in the fridge – presto quesadilla! Tonight we had some grilled chicken, reduced fat mexican style cheese, a red and a green bell pepper. I did roast the peppers on the grill first for the smokey, charred taste – plus anytime I basically have permission to ‘burn’ something – I am all over it!
Earlier this week, we had planned roasted veggies on the grill and we had rain – lots of rain! So, I had some yellow squash and zucchini to grill as a side. My favorite whole wheat, flour tortillas were on sale last week so I picked up an extra pack – everything I need – ready to go.
Load up with healthy chicken and veggies
Since I want the cheese to melt and the ingredients to heat up before the tortilla burns – I decided to put the quesadilla in aluminum foil first, then when it is all gooey on the inside, I slid it onto the grill to crisp the tortilla.
Grilled veggies - YUM!
- First, I charred the peppers and set them in a covered bowl to cool. Then I would remove the charred outer layer and dice for my quesadilla.
- I put the squash on the grill next, then went inside to assemble the main dish.
- Layer all the ingredients on the bottom tortilla, add a second tortilla to the top, like a sandwich.
- Wrap the quesadilla in foil. I used two pieces and sealed the edges loosely to make it easier to open on the hot grill.
- Put foil wrapped quesadilla on the grill at med high heat.
- Turn after 2 minutes and cook on the other side about 2 more minutes.
- Open the foil and slide the quesadilla onto the grill
- grill until crispy on the bottom
- Carefully, flip the tortilla to grill the other side
Quick and easy on the grill
Serve with roasted squash and zucchini. Top with salsa.
Grilled ice cream – could be interesting… what do you put on your grill?
