Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Grill Basket Vegetable Quesadillas
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 411
- Total Fat
- 26 g
- Saturated Fat
- 7 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 31 mg
- Sodium
- 788 mg
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.
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 411
- Total Fat
- 26 g
- Saturated Fat
- 7 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 31 mg
- Sodium
- 788 mg
Ingredients
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Directions
Special equipment:
a 12-inch flat round fold-over quesadilla grill basket- 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.
- 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.
- 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.
- Transfer the quesadilla to a cutting board and cut into 8 pieces. Serve with the guacamole and sour cream.
