Roasted Vegetable Quesadillas
- 3 (8-inch) flour tortillas
- 7 1/2 ounces Gouda cheese, grated
- 2 whole mild green chiles
- 3 ounces thick red onion slice, grilled, 3/4-inch diced
- 1 1/2 ounces (1/4-inch thick) zucchini slices, grilled, 3/4-inch diced
- 1 1/2 ounces (1/4-inch thick) eggplant slices, grilled, 3/4-inch diced
- 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 julienned
- 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.
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