Grilled Portobello and Summer Squash Quesadillas Recipe
You can take your summer to the next level with these quesadillas made with grilled portobello and summer squash.
– 1 red bell pepper cored and quartered– 1 orange bell pepper cored and quartered– 1 pasilla pepper cored and halved– 1 red onion cut into thick round– 2 medium zucchini squash sliced into 1/4-inch strip– 2 patty pan squash sliced into 1/4-inch round– 2 portobello mushroom– 6 large gluten-free flour tortilla– 2 to 3 cups mozzarella cheese grated
Ingredient
Direction
1
Start the grill on medium high. Season all vegetables with olive oil and sea salt.
2
Protect vegetables on the hot grill. Flip and heat for 5–8 minutes until charred and soft. Cut veggies into bite-sized pieces on a board.
3
Little oil is needed for medium-high skillets. Griddle-heated big wheat tortilla with 1/4–3/3 cup mozarella cheese. In 30–60 seconds, cheese should be mostly melted.
4
Spread vegetables on half the tortilla and fold it. Keep cooking until tortilla crisps. Transfer to a board and chop. Repeat with remaining ingredients.