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Smoky Grilled Vegetable Quesadillas

Source of Recipe

From "The Southern Vegetarian Cookbook" by Amy Lawerence


Recipe Introduction

"Almost everyone appreciates a quesadilla. They're always quick and comforting, and here, the addition of smoke from the grill makes this old favorite taste even better."

List of Ingredients

â—¦ 1 medium poblano pepper
â—¦ 1 medium sweet onion, halved (skin left on)
â—¦ 2 whole portobello mushroom caps, stems removed
â—¦ 1 medium green bell pepper, halved, seeds removed
â—¦ 1 tablespoon ancho chili powder
â—¦ 2 tablespoons olive oil
â—¦ Sea salt flakes and cracked black pepper, to taste
â—¦ 4 10-inch whole-wheat tortillas
â—¦ 3 cups shredded Oaxaca (or mozzarella) cheese
â—¦ Hot sauce
â—¦ ½ cup sour cream



Recipe

Light the outdoor grill and leave it on high to preheat. Place the poblano pepper on the grill. Once one side is burned black, turn it and burn the other side. Once the poblano pepper is completely charred, place it in a paper bag to cool.

In a large bowl toss the onion, mushrooms, and green pepper with the ancho chili powder, olive oil, and salt and pepper until the vegetables are coated. Place the mushrooms gill-side-down on the grill. Place the onion and peppers skin side down on the grill. The green peppers will be done first because they're thin. Remove them from the grill once you get some nice grill marks on them. This should take 5 minutes. Turn the mushrooms over after 4 minutes. Allow the onion's skin to burn black. (You will peel it later.) Move the mushrooms to indirect heat. Allow the mushrooms to cook until tender, which should take 6 minutes. Once all the vegetables have been removed from the grill and are cool enough to handle, you can begin to prepare them for the quesadilla.

Remove the burnt skin and seeds from the poblano. Remove the burnt onion's skin. Discard skin and seeds. Slice all the vegetables into long, thin strips. Portion the vegetables onto half of each tortilla. Cover with shredded cheese and fold the tortilla. Turn the grill down to medium-low. Grill the quesadillas until they are nicely marked by the grill grates and the cheese has melted. Serve with hot sauce and sour cream.

Makes 4 quesadillas