Grilled Squash Quesadillas Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Red pepper flakes | 1/2 Teaspoon | |
| Zucchini | 3 Medium | |
| Yellow squash | 3 Medium | |
| 8 (8-inch) low-carb tortillas | ||
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| Colby & monterey jack | 2 Cup (16 tbs), grated | |
| Unsalted butter | 2 Tablespoon, melted | |
Directions
1. Prepare a medium-high-heat grill.
2. Combine oil, garlic, and red pepper flakes in a large bowl. Add zucchini and yellow squash; toss to coat.
3. Grill squash until lightly browned, about 4 minutes per side.
4. Put 2 or 3 slices each of the zucchini and yellow squash on one half of each tortilla; sprinkle each with 1 tablespoon cilantro and 1/4 cup cheese. Fold tortillas in half and press gently to close. Grill quesadillas for 2 minutes; turn and brush with melted butter. Cook until the cheese is melted, 2 to 3 minutes longer. Cut each tortilla into 3 wedges and serve with sour cream, if desired.
2. Combine oil, garlic, and red pepper flakes in a large bowl. Add zucchini and yellow squash; toss to coat.
3. Grill squash until lightly browned, about 4 minutes per side.
4. Put 2 or 3 slices each of the zucchini and yellow squash on one half of each tortilla; sprinkle each with 1 tablespoon cilantro and 1/4 cup cheese. Fold tortillas in half and press gently to close. Grill quesadillas for 2 minutes; turn and brush with melted butter. Cook until the cheese is melted, 2 to 3 minutes longer. Cut each tortilla into 3 wedges and serve with sour cream, if desired.
Chef
