Grilled Portobello and Summer Squash Quesadillas

Name: Grilled Portobello and Summer Squash Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 Quesadillas
Ingredients: 1 red bell pepper; 1 orange bell pepper; 1 pasilla pepper; 1 red onion; 2 medium zucchini squash; 2 patty pan squash; 2 portobello mushrooms; 6 large gluten-free flour tortillas; 2 to 3 cups mozzarella cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 Quesadillas
Calories
484 kcal
Cuisine
American

Grilled Portobello and Summer Squash Quesadillas

Tyler Espinosa

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Level up your summer with these Grilled Portobello and Summer Squash Quesadillas!

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Ingredients

Servings

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 rounds
2 medium zucchini squash sliced into 1/4-inch strips
2 patty pan squash sliced into 1/4-inch rounds
2 portobello mushrooms
6 large gluten-free flour tortillas
2 to 3 cups mozzarella cheese grated

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Instructions

Preheat the grill to medium high. Brush all of the vegetables with olive oil and sprinkle with sea salt.
Place the vegetables on the hot grill and cover. Cook for 5 to 8 minutes, flip and continue grilling another 5 to 8 minutes, or until charred and soft. Transfer vegetables to a cutting board and chop into bite sizes.
Heat a skillet to medium-high and add enough oil to lightly coat the surface.
Place one large flour tortilla on the hot skillet and sprinkle desired amount of mozarella cheese (I use about 1/4 to 1/3 cup per quesadilla) over the whole tortilla. Cook for about 30 seconds to 1 minute, or until cheese is mostly melted.
Layer a generous amount of vegetables over half of the tortilla, then fold tortilla in half. continue cooking until tortilla reaches desired level of crisp. Transfer to a cutting board and chop into pieces. Repeat for remaining ingredients.