3 Quick ‘N Easy Quesadillas on the BBQ

 

Always a popular appetizer, don’t the fancy name put you off, quesadillas are just tortilla sandwiches. And as we all know, sandwiches are quick, easy, and versatile. Your choice of fillings is only limited by your imagination (and what your taste buds can handle).

The technique couldn’t be simpler: Fill the tortillas, grill for a few minutes to brown and melt the cheese, cut into wedges, and eat.

Here are three ways I like quesadillas. These combinations are delicious, but don’t hesitate to change them in any way you want. Experimenting is all part of the fun.

 

Combination 1 – Avocado, Bacon and Cheese Quesadillas

8 Flour tortillas
1 Cup shredded cheese
2 Tomatoes, thinly sliced
2 Avocados (make sure they are ripe!), sliced into thin wedges
8 Bacon slices, cooked and roughly chopped
2 Tablespoons toasted cumin seeds (seeds are ideal but you can use a couple of teaspoons of ground cumin instead)
16 Fresh cilantro sprigs
Salt and pepper, to taste

Combination 2 – Smoked Meat, with Pineapple, Jalapenos, and Green Onion Quesadillas

8 Flour tortillas
1 Cup cheese
4 Pineapple rings, thinly sliced
1/2 Pound smoked meat (duck, beef, pork, venison, chicken, etc)
2 Jalapenos, diced
1/4 Sliced green onions, green and white parts
1/4 Fresh oregano, chopped
Salt and pepper, to taste

 

Combination 3 – Shrimp, Corn and Tomato Quesadillas

8 Flour tortillas
1 Cup cheese
1 Tomato, diced
1/2 Pound cooked shrimp, diced
1/4 Cup corn
2 Tablespoons Coriander seeds (seeds are ideal, but you could use a couple of teaspoons of coriander powder instead)
1/2 Cup fresh cilantro, chopped
Salt and pepper, to taste

Directions:

1. Preheat the grill to medium to low temperature.

2. Lay four tortillas on a baking sheet and put the ingredients from the combination you are using on them, in the order listed. Top each of these with another tortilla and press down, so that it all stays together (it helps if the mixture is a little wet).

3. Carry the quesadillas to the grill using the baking sheet and carefully transfer them to the grill. Cook until the bottoms are crips and the cheese is melted. Approximately 3 minutes. Then turn them over (carefully!), cover and toast the other side.

4. Cut into quarters and serve on their own or with some tasty salsa