Recipe courtesy of Emily Weinberger for Food Network Kitchen

Grill Basket Vegetable Quesadillas

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 1 to 2 servings
Using a grill basket to make quesadillas not only gives the meal a subtle smoky flavor, it also makes for incredibly easy flipping — no more worrying about the ingredients spilling out or the tortilla wrinkling. Instead, the quesadilla is locked in place in a fold-over grill basket. These quesadillas are packed with two kinds of cheese, red bell pepper and corn kernels, for melty, crunchy contrast in every bite.



Special equipment:
a 12-inch flat round fold-over quesadilla grill basket
  1. Prepare a grill for medium heat. Toss the Cheddar, pepper jack, corn, cumin, garlic, bell pepper, 1/4 teaspoon salt and a few grinds of black pepper together in a medium bowl.
  2. Place 1 of the tortillas inside a 12-inch flat round fold-over quesadilla grill basket. Sprinkle the cheese mixture on top, leaving a 1/4-inch border around the edge. Top with the remaining tortilla, then close and clasp the grill basket according to the manufacturer's directions.
  3. Place the grill basket onto the grill, cover the grill and cook until the cheese just begins to melt and the tortilla is turning golden brown on the bottom side, 2 to 3 minutes, Flip the basket and continue cooking until the cheese is completely melted and the tortilla is golden brown, 2 to 3 minutes more.
  4. Transfer the quesadilla to a cutting board and cut into 8 pieces. Serve with the guacamole and sour cream.