Charred vegetable quesadillas


1 med zucchini, cut in strips
1 med yellow squash, cut in strips
1 med red bell pepper, cored and seeded, cut in strips
1 med green bell pepper, cored and seeded, cut in strips
1 med onion, cut in thin wedges

2 tbsp olive oil
1 tsp salt
1/2 tsp chile powder
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/4 tsp dried thyme
6 whole-wheat tortillas

6 oz grated monterey jack cheese

How to prepare

Combine vegetables, oil and seasonings in a mixing bowl and toss well. Vegetables can be grilled on an outdoor grill or on a stove top or electric grill. Cook with high heat until vegetables are charred but still crisp-tender. Timing depends on cooking method. On a stove-top griddle-grill placed over high heat, it will take 4 to 5 minutes. Heat tortillas on an open gas flame or on a lightly oiled griddle. Divide vegetables among tortillas and top with cheese. Makes 6 servings

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