Whole Grilled Chicken with Peaches and Basil Vinaigrette.
These grilled vegetable and cheese quesadillas are loaded with grilled peppers, zucchini, and corn, then tossed together with a mix of cheeses plus a delicious mango salsa. Everything is then stuffed inside tortillas, pan-fried, and cooked until crisp and golden. Crispy on the outside, melty and cheesy on the inside. Kind of like a vegetable grilled cheese…and yes, totally delicious!
I’m spending my last couple of nights with my family. We’ve done some island hopping, going from Turks and Caicos, to George Town and Staniel Cay in the Exumas, and we’ve now moved on to our final destination of Nassau. Excited to explore today and tomorrow before heading out for NYC on Friday. If you haven’t yet RSVP for the Anthropologie workshop, please do so here. It’s almost sold out!
OK. Moving along.
I know that Taco Tuesday is more the thing, but maybe we can make quesadilla Wednesday a thing? Either way these quesadillas need to be a part of your Wednesday night dinner.
Usually I’ll make chicken quesadillas, but before I left for vacation I had a lot of veggies to use up in my fridge, so these quesadillas are what I’m calling, clean out the fridge quesadillas. Back in the day I used to make a lot of quesadillas for my brothers. It was always one of their favorite meals for me to make. Of course, my brothers prefer their quesadillas with chicken, but my personal favorite are these veggie filled quesadillas.
Here are the details.
I used a mix of peppers, zucchini, and corn, lots of pepper jack and cheddar cheese, and then sandwiched everything in between two tortillas. I pan fried the tortillas until they were golden, crisp, and perfect. The key is to use a mix of peppers, I used a red bell and a poblano. The red bell has a delicious sweet flavor, while the poblano gives the quesadillas a nice smokiness.
Before tossing the veggies on the grill, I seasoned them with some chili powder and paprika for a little extra flavor. I also grilled up some jalapeño peppers for extra heat, and then tossed everything with lime juice and cilantro. The veggies are worthy of eating on their own, but of course everything is better with a little cheese, so I paired them with two of my favorites, cheddar and pepper jack.
The one thing that I did not do with these quesadillas, that I usually do with almost all quesadillas I make, is add rice. For whatever reason this quesadilla just didn’t feel as though it needed rice, but if you wanted to add a little cooked rice, or even quinoa, I think that would be great.
As for the tortillas, I ended up using corn tortillas, but you can use corn or flour. It’s really more of a personal preference, so use your favorite variety or whatever you have on hand!
What I love about this recipe is that it is so easily adaptable. You can use whatever you have on hand, swapping the zucchini for eggplant and the corn for tomatoes, or whatever your favorites are. Same goes for the cheese, use what you love!
The mango salsa however? I don’t recommend switching that up, it’s just so good as is. I ended up using a peach in my salsa as well, since I had one hand. If you ask me, you really need to use the salsa. I like to add a little to the inside of the quesadilla before cooking and then top each triangle with a generous scoop before eating. It’s so good.
This is the perfect dinner to make on a busy night, or even a Friday or Saturday night for a fun meal with friends. You could do a build your own quesadilla bar and grill up a ton of vegetables and then have everyone assemble their own tortillas. It would make for a super fun night and actually creates less work for the hostess.
If you make this quesadilla, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this easy, recipe don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
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Veggies and melty cheese? YUM.
Just made these tonight. Added black beans… you have created another tasty dish! Love your food!
I am so glad you loved this recipe, Andrea! Thank you & I hope you love others on my blog!
As always another delicious dish! My family loved it.
Thank you Cassie!
Thanks for the recipe , made this today and enjoyed it very much .
Thank you Pam!
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Quesadillas are the BEST. I used to eat quesadillas every week after middle school for dinner or for a snack! Just cheese in between two tortillas that are toasted–THE BEST. I still love quesadillas, just without the cheese. They are still perfectly incredible!
They are the best! I hope you love these Cassie.. just without the cheese! ?
I am definitely going to make thesethis weekend. I have all the ingredients other than the tortillas. And, I love quesadillas.
So perfect! I hope you love these Joyce!
hey girl- this looks oh so yummy!
Thank you Shawnna!
What do you use for Tortillas? I’ve had a lot of fresh street tortillas which are amazingly good; the supermarket variety like El Paso, Ortega etc are like cheap white bread compared to a fresh loaf of sourdough. The ones in your picture look a little bit more on the airy side. By the way, have made a lot of your Thai and Asian bowls – they are great.
Hi! I ususally use El Paso! I hope you love this recipe!
This sounds insanely delicious! This is going to the “have to try” list! So glad to hear you are having a relaxing vacation with your family! You deserve it for all the hard work you put in! 🙂
Awh thank you so much Amanda! I hope you love this recipe!
I like the idea of using corn tortillas for these quesadillas! I’ve never seen quesadillas made with corn tortillas before, but I prefer them plus it sounds like a delicious compliment to the mango salsa! 🙂
Thank you Brittany!