May 21, 2012 | 3 Comments »
It was a pretty nice weekend so the family and I took advantage and grilled outdoors. Usually it takes me a bit of time to decide on what to grill. Veggie dogs? Sausages? Veggie burgers? Pizza? There are just so many options and I’ve pretty much tried them all. Well, all except for quesadillas! So when I came across this recipe for cilantro pesto last week, I just knew that I had to grill me some quesadillas! Seriously, that pesto is a thing of beauty!
For the filling I added a diced potato to a skewer and lightly seasoned it with some salt and pepper. I glazed some corn on the cob with some chipotle sauce and grilled it alongside the potato skewer. I’m not going to lie. It took a while for both of them to cook all the way through. About 1/2 hour – 45 minutes long. But it was well worth it. Once the potatoes and corn were finished cooking I placed each in its own bowl. I laid out a large flour tortilla and spread half of it with the cilantro pesto, then spread some potatoes and corn on top, and a few slices of Daiya Jack Style Wedges. Then I folded the quesadilla in half, sprayed both sides with non-stick cooking spray, and grilled it on both sides until it was a nice golden color and slightly crispy. Then I sliced it up and served it with some homemade guacamole. Believe me when I tell you… grilled quesadillas are the best thing in the world. And Kiersten’s cilantro pesto recipe is the star of the show. It’s so flavorful and really goes well with the grilled potatoes and chipotle glazed corn. TRUST ME! You’re going to want to try this.
Sorry for the Instagram photo. My camera battery started to run low after photographing the ingredients. So this is the only photo I have of the grilled quesadilla. Also, my pesto is a bit chunkier and not so pesto-like because my Vitamix refuses to blend anything other than smoothies and my food processor is rather sucky. I should probably stop spending my money on makeup and invest in a better quality food processor.