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Grilling & BBQ RecipesRECIPE

Grilled Vegetable Quesadillas

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Quesadillas, a beloved Mexican dish, have made their way into hearts and kitchens worldwide. They are a delightful fusion of flavors and textures, marrying the creamy richness of cheese with the smoky, charred goodness of grilled vegetables. In this recipe, we will explore the art of making Grilled Vegetable Quesadillas, a perfect blend of tradition and innovation.

Historical Context

Quesadillas date back to the colonial period of Mexico when Spanish settlers introduced dairy products, particularly cheese, to the indigenous cuisine. The word “quesadilla” itself is derived from “queso,” meaning cheese. Over the centuries, quesadillas evolved, and today, they come in countless variations, from simple cheese fillings to more elaborate ones with meats, seafood, or, as we’ll explore here, grilled vegetables.


Step 1: Prepare the Vegetables

  • Begin by preheating your grill pan or outdoor grill over medium-high heat.
  • In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, red onion, and corn kernels.
  • Drizzle olive oil over the vegetables and season with chili powder, cumin, salt, and pepper. Toss to coat them evenly.

Step 2: Grill the Vegetables

  • Place the seasoned vegetables on the preheated grill pan or grill.
  • Grill the vegetables for about 5-7 minutes on each side, or until they are tender and have those beautiful grill marks.
  • Remove the grilled vegetables from the heat and set them aside.

Step 3: Assemble the Quesadillas

  • Lay out one flour tortilla on a clean surface.
  • Sprinkle half of the grated Monterey Jack and half of the cheddar cheese evenly over the tortilla.
  • Arrange the grilled vegetables over the cheese.
  • Sprinkle the remaining cheese over the vegetables.
  • Place the second tortilla on top, creating a quesadilla sandwich.

Step 4: Grill the Quesadillas

  • Return the assembled quesadilla to the grill pan or grill.
  • Grill for about 3-4 minutes on each side, or until the tortilla is crispy and the cheese is melted and gooey.
  • Use a spatula and tongs to carefully flip the quesadilla to ensure even cooking.

Step 5: Serve and Garnish

  • Once both sides are golden brown and the cheese is bubbling, remove the quesadilla from the heat.
  • Allow it to cool for a minute before using a sharp knife to cut it into wedges.
  • Garnish with fresh cilantro leaves.
  • Serve hot with sour cream and salsa on the side if desired.

Enjoy your Grilled Vegetable Quesadillas! These quesadillas are not only a feast for the taste buds but also a celebration of the grill’s smoky charm and the colorful medley of vegetables. Perfect for a summer cookout or a quick weeknight dinner, they bring a delightful twist to a classic Mexican favorite. So, fire up that grill and savor the flavors of this grilled masterpiece!


prep time
15 minutes.
cooking time
total time
35 minutes.


  • Grill pan or outdoor grill

  • Tongs

  • Chefs knife

  • Cutting board

  • Large bowl

  • Spatula

  • Cheese grater


  • 2 large flour tortillas

  • 1 cup of grated Monterey Jack cheese

  • 1 cup of grated cheddar cheese

  • 1 zucchini, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 red onion, thinly sliced

  • 1 cup of corn kernels (fresh or frozen)

  • 2 tablespoons of olive oil

  • 1 teaspoon of chili powder

  • 1 teaspoon of cumin

  • Salt and pepper to taste

  • Fresh cilantro leaves for garnish

  • Sour cream and salsa for serving (optional)


Prepare and grill the vegetables.
Assemble the quesadillas.
Grill the quesadillas until crispy.
Garnish and serve hot.
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