Grilled Vegetable Quesadillas

I am sharing another recipe with you that didn’t make it onto the Fist Full of Cocktails menu. These quesadillas were delicious, but there is something similar on the menu, so we needed to go in another direction. Les and I loved these quesadillas, and I am going to put them on my list of "go to" appetizers.

Grilled Vegetable Quesadillas
2 ears of fresh white corn
2 small zucchini, sliced lengthwise
1 red bell pepper, stemmed and seeded and sliced in quarters
ancho chili powder
½ cup chopped cilantro
4 cups pepper jack cheese, shredded
8 6-inch flour tortillas
Canola oil

Sprinkle the corn and zucchini with ancho chili powder. Preheat a gas or charcoal grill and, grill the corn, zucchini and red pepper. Grill the zucchini and red pepper until softened, and cook the corn until it is lightly charred.

Cut the corn off of the cob, and cut the zucchini and red pepper into small pieces. Mix together. Heat a large skillet (I used my electric griddle). Brush oil on the pan and place a tortilla on the heated pan. Place 1 cup of cheese on the tortilla, and add ¼ of the vegetables on the cheese. Sprinkle with the cilantro, and place the second tortilla on top of the mixture. Once the tortilla on the bottom is browned, flip the quesadilla over, and brown the other side. The quesadilla is finished when both sides are browned and the cheese is melted. Remove the quesadilla from the pan and slice. Makes 4 quesadillas.

Here is a picture of the quesadilla that did make it onto the Fist Full of Cocktail menu. I will share this recipe after the party.