Quesadillas are a terrific summer grill option and can be filled with much more than the typical chicken and cheese. Have some fun with the fillings and enjoy a simple and tasty summer quesadilla.
Leftovers
A great filling for quesadillas are leftovers from the night before, like steamed vegetables, grilled chicken, BBQ shrimp, or cheeses from a cheese platter. Even sauces like marinara sauce, alfredo sauce, or pesto sauce can be great either in the quesadilla or as dipping sauces.
Make it a Sandwich
Quesadillas are basically grilled sandwiches, so make the filling similar to what you would put in your favorite sandwich. Any deli meat works great with sliced cheese, lettuce, and tomato, or make a BLT or tuna salad quesadilla. If you like mustard or mayonnaise in your sandwiches, you can either put them inside the quesadilla or use them as a dipping sauce.
Go Ethnic
Instead of just sticking to Mexican style quesadillas, try making quesadillas inspired by all different ethnic foods. For example, make an Italian style quesadilla by using meatballs, mozzarella cheese, and marinara sauce or go Greek by using lamb, tzatziki sauce, and feta cheese.
Cooking method
During the summer the best way to prepare quesadillas is to put them on the grill. You get that great grill flavor and the charred look. Whatever you use to fill the quesadilla won’t have to be fully cooked, just heated up so grilling should only take about 7 to 8 minutes per side. You know when they are finished when the cheese is melted and the fillings are heated through.
Recipes
Asian Chicken and Pineapple Quesadillas
Makes 4 servings
Ingredients:
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons grated ginger
2 garlic cloves, minced
2 boneless, skinless chicken breast halves
8, 6-inch flour tortillas
1/2 cup grated pepper Jack cheese
1/2 cup grated cheddar cheese
1 scallion, chopped
1/2 pineapple, peeled, cored, and diced
Directions:
1. Combine soy sauce, hoisin sauce, ginger, and garlic in a shallow dish. Place chicken in sauce to marinate. Cover and place in refrigerator for at least 30 minutes or overnight.
2. Preheat grill to medium heat.
3. Remove chicken from marinade and discard marinade. Place chicken on grill and cook 6 to 7 minutes per side or until chicken is fully cooked through. Remove chicken, let cool for a few minutes then cut into cubes.
4. Arrange 4 tortillas on a flat surface and sprinkle cheeses overtop then top with chicken cubes, scallions, and pineapple.
5. Place remaining 4 tortillas on top and place quesadillas on grill. Cook 7 to 8 minutes per side or until cheese melts. Remove quesadillas and let cool for a few minutes before cutting into wedges.
Hot and Spicy Vegetable Quesadillas
Makes 4 servings
Ingredients:
2 teaspoons extra virgin olive oil
1 summer squash, diced
1 eggplant, diced
1/2 cup chopped white onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
8, 6-inch flour tortillas
1 cup grated white cheddar cheese
Directions:
1. Heat oil in a skillet until hot; add squash, eggplant, onion, bell pepper, garlic, chili powder, and red pepper flakes. Saute until vegetables are tender.
2. Preheat grill to medium heat.
3. Arrange 4 tortillas on a flat surface and top each with the vegetable mixture then top with cheese. Arrange remaining tortillas overtop and place on grill. Cook 6 to 7 minutes per side or until cheese is melted. Remove quesadillas and let cool for a few minutes before slicing into wedges.
Steak and Blue Cheese Quesadillas
Makes 4 servings
Ingredients:
1/2 pound flank steak
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8, 6-inch flour tortillas
1 cup crumbled blue cheese
2 tomatoes, thinly sliced
Directions:
1. Preheat grill to medium heat.
2. Season both sides of steak with salt and pepper. Place steak on grill and cook 4 to 5 minutes per side or until cooked through. Remove steak from grill and let cool before slicing into thin slices.
3. Arrange 4 tortillas on a flat surface and place steak slices on them then sprinkle with blue cheese and top with tomato slices. Place remaining 4 tortillas on top and place on grill.
4. Cook 6 to 7 minutes per side or until cheese is softened. Remove quesadillas from grill and let cool for a few minutes before slicing into wedges.
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