Grilled Quesadillas

I adore my grill!!  When we did our backyard, my husband put in a large, high power, gas grill, complete with a large tiled prep area.  He pictured himself as King of the Grill, spending his evenings out there sipping a beer, grilling up all sorts of meals.  That scenario occurred a few times and he was happy.  However... he soon went away on a trip (being an airline pilot he does that with frequency!) and I needed some chicken grilled.   There was no doubt about it... I had to step in for the King.  

It was intimidating.  The flame kicked to life with a noisy "pooof", the chicken sizzled as I later placed it on the hot grates and the heat visibly radiated off of the gleaming cover.  Was it too hot?  Would the chicken be overdone?  Did I do it right??  Not only was the chicken not overdone, it was perfect!!  Amazing if I might say so, and I had grilled it myself.  

Grilled Quesadilla ingredients on bar prep area

This was the beginning of a long standing love story between me and my grill.   My husband has been dethroned, and the grill is mine.  He now looks at it with a touch of intimidation as I approach to grill my pizza, or chicken, or quesadillas.  He tentatively asks, "Are you really going to put pizza dough directly on the grill?  Is that really a good idea?"  Yes!  It's a perfect idea!   I've cooked most every meal possible on my grill, even baking a small loaf of bread (not our best result... that one will definitely take more patience and practice). 

Today had the kitchen area busy with boys and their geometry books, so I headed to my friend, the grill, for our quesadillas.  The prep area being larger than I have inside is a pleasure, and made an easy job of cutting up the vegetables for our meal.  Corn, poblanos, onions, and zucchini were today's choice, along with a tender organic breast of chicken for my meat loving husband.  

My favorite quesadilla cheeses!

With the vegies and chicken nicely cooked, I turned to grating some of our favorite cheeses, jalapeño jack for a bit of spice and tangy yet creamy, perfectly melting Manchego.  Layered on a tortilla, the ingredients easily transferred to the glorious grill for a quick meeting with the high temps.  Just long enough to crisp the tortilla and thoroughly melt the cheeses to hold everything together.  Topped with my favorite diced heirloom tomatoes and sliced avocado we had a meal fit for a King!  Well... a dethroned King and the Grill General.

Grilled Vegie or Chicken Quesadillas

Tortillas
Grilled vegies of your choice - corn, peppers, onions, zucchini, mushrooms, etc.
Chicken, if desired
Cheese - may use store purchased shredded cheeses or you may shred your favorites, cheddar, jalapeño jack, manchego, etc.
Toppings of your choice, sour cream, salsa, diced tomatoes, avocado, guacamole, etc.  

Grill vegetables.

Grill chicken (if using).

Shred cheeses.

Place a layer of cheese on one tortilla, or alternatively on 1/2 of a tortilla.  On top of the cheese, place a layer of vegies, cilantro and chicken.  Top with another layer of cheese.  Carefully, transfer filled quesadilla to grill over the lowest heat setting.  Cover.  Watch carefully and flip when cheeses are "melty".  Cover for another minute or so and remove to a cutting board.  Cut into triangles and serve with your favorite toppings!   

Note:  Sometimes I add a touch of hot sauce or grilled jalapeños for a bit of heat.  My husband loves to add some Pulled Pork if we have it on hand!