This recipe was one of those creative moments: friends were smoking up some ribs, and I needed a vegetarian entree for myself that would still somehow make them all jealous of how delish MY food was. I was actually really pleased with how these turned out- a friend who ate both ribs and quesadillas was really into them, and quite surprised that they didn't taste "thrown together" or liked "second best". I totally agree- it's awesome when vegetarian food and flavor combine for something meat-eaters might pick to eat- OVER meat! Hehehe.
Vermont Sharp white Cheddar cheese, grated
cherry tomato
fresh zucchini, sliced thin
pickled jalapeno slices
cilantro
green bell pepper
wheat wraps
Layer the cheese and vegetables in the quesadilla, then fold in half and wrap in a piece of tinfoil. Grill, just about a minute or two per side, and then check to see that cheese is melted. Serve with a favorite hot sauce! The cheese was nice and melty, the veggie flavors really strong and wonderful, and the grill made the tortillas just the right amount of crispy!
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