Serving: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
INGREDIENTS:
4 (10-inch) flour tortillas
8 ounces shredded Monterey Jack or cheddar cheese (about 2 cups)
Freshly ground pepper
DIRECTIONS:
1. Prepare a charcoal fire or preheat a gas grill for direct grilling over medium heat.
2. Lay the tortillas on a flat work surface. Sprinkle half of each tortilla with 1/2 cup cheese and some pepper. You can add other fillings if you like; divide them among the tortillas, distributing the ingredients evenly over the cheese. Fold the empty half of the tortilla over the filled portion.
3. The tortillas are not sealed, so you need to be careful when you transfer them to the grill--use a wide burger flipper to do so. Grill for about 5 minutes total, turning over once (carefully) halfway through the cooking time.
4. Cut each quesadilla into 4 wedges. Serve as is, or topped with salsa, guacomole, or black bean dip.
Bells and Whistles Customize your quesadillas to suit your taste buds with any (or all) of the following filling ideas:
1/2 green bell pepper, stemmed, seeded, and chopped
1/2 red bell pepper, stemmed, seeded, and chopped
1/2 medium onion, peeled and finely chopped
4 scallions, white and green parts chopped
1 jalapeno pepper, stemmed, seeded, and finely chopped
1/4 cup chopped cilantro leaves
1 (2 1/4 ounce) can sliced black olives, drained (1/2 cup)
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 420
Total Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 50 mg
Sodium: 600 mg
Carbohydrates: 36 g
Fiber: 2 g
Protein: 19 g
Calcium: 500 mg
Folate: 90 mcg
