Grilled tomato quesadillas2017-08-21
- Course: Appetizer
- Servings : 10-12
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 35m
These quesadillas are a huge hit at our family bbq’s. My mom makes them all summer long when we have people over and they get eaten faster than any other appetizer she makes. You can usually find my brothers and I hanging out in the kitchen grabbing them from the cutting board before they make it on to the serving plate. I love making these for a big group because it doesn’t require too much extra work than making them for just our family and you can do a lot of the prep work ahead. The recipe calls for roasted peppers which I like to make however, you could buy the roasted peppers in a jar and it would be just as good.
Roasting peppers is pretty easy and there are a couple methods to use. I like to put them on a really hot bbq and let the skin turn totally blackened on all sides. You can also put them directly on an open flame over your gas burner or in the oven. BBQing them is probably the fastest method and the oven is the slowest. After they are done I put them in a brown paper bag to let them cool. The steam that is released allows the skins to just peel right off. You can also leave them out to cool so that you can handle them with out burning your fingers. The skins are a little harder to take off but it also works great. You can’t over do the peppers. You want the skins totally black and the peppers very soft and start to collapse on them selves.
- 1 lb (approx. 5) fresh plum tomatoes seeded and diced
- 2 red peppers, roasted*
- ½ cup parsley chopped
- 1/3 cup basil chopped
- 2 cloves of garlic, minced
- 1 tsp salt
- 1 ½ cups grated sharp cheddar cheese
- 6 10” (large) flour tortillas
- 1 Tbsp oil or cooking spray
Mix chopped tomatoes, peppers, parsley, basil, garlic, salt and cheese in a bowl.
Place the mixture over half a tortilla and fold in half.
Spray or brush with oil on both sides and place on the bbq (they can also be made on a panini press or in a pan) for 1 minute and flip, cook for another 1 minute until cheese has melted. TIP: Flip from the open side keeping the folded side on the bbq so the filling doesn’t fall out
Cut into quarters and serve on their own or with sour cream or guacamole.
How to roast the red peppers:
- Place peppers whole on a parchment lined baking sheet
- Leave in the oven for 40-45 minutes, turn them as they start to blacken
- Take them out and peel skins off once the have cooled to the touch
- Place whole peppers on a bbq set to high heat
- Leave them on the bbq for 10-15 minutes turning as each side turns black
- Place in paper bag or leave on a place until cool to the touch and peel
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