Grill Basket Vegetable Quesadillas
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 303
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 31
- Sodium
- 545
- Total: 20 min
- Active: 15 min
Ingredients
1/4 cup shredded Cheddar (about 1 ounce)
1/4 cup shredded pepper jack cheese (about 1 ounce)
1/4 cup frozen corn kernels
1/8 teaspoon ground cumin
1 clove garlic, grated
1/2 small red bell pepper, finely diced
Kosher salt and freshly ground black pepper
Two 10-inch round flour tortillas
Guacamole, for serving
Sour cream, for serving
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.