3 ounces red
or yellow peppers, roasted, 3/4-inch diced
3 tablespoons cilantro leaves
1 tablespoon vegetable oil
1 green leaf
1 ounce romaine lettuce, 1/4-inch
2 ounces guacamole
2 ounces sour cream
2 ounces salsa
1 whole black olive
1/2 ounce green onions, chopped
2 teaspoons ancho chile
sauce (squeeze bottle)
2 teaspoons barbecue sauce (squeeze bottle)
Lay tortillas on cutting board. Place an equal amount of cheese over each
tortilla. Be sure to leave a 1/2-inch open border around the edge of the tortilla
so the cheese doesn't drip out while cooking.
Open the chile and pull it lengthwise, then tear each piece in half, lengthwise,
once again creating long pieces. Place 2 pieces of green chile onto each tortilla.
Sprinkle equal amounts of red onion, zucchini, eggplant, roasted pepper
and cilantro, evenly over each tortilla.
Ladle vegetable oil onto the flat grill. Place tortillas onto the lightly
oiled flat grill and cook until the tortilla has turned a crispy golden brown
and the cheese has melted (approximately 3-4 minutes cooking time).
While the quesadilla is grilling, place the green leaf on the upper portion
(centered) of the platter. Mound the romaine lettuce on the green leaf.
Scoop the guacamole and sour cream and place onto the romaine lettuce, slightly
separated. Place the salsa in between the guacamole and the sour cream.
Top the guacamole with the black olive, and the sour cream with chopped
When the tortillas have turned a crispy golden and the cheese has melted
(about 3 to 4 minutes cooking time), fold the tortillas in half. Remove them
from the flat grill and place onto the cutting board. Cut them in half.
Place the sections of quesadillas onto the platter. Begin placing the quesadillas
with the curved edges towards the 2:00 and 10:00 positions, and tips towards
6:00 and the folded edges downward. Follow the curve of the lower portion of
Drizzle the ancho-chile and barbecue sauce over the quesadilla.