1/4 cup olive oil

3 garlic cloves, minced

1 onion, sliced into 1/2-inch-thick rounds

1 red bell pepper, stemmed,seeded, and cut into quarters

1 small zucchini,sliced lengthwise into 4 planks

8 (3-to4-ounce) boneless, skinless chicken cutlets, trimmed

Salt and pepper

4  (12-inch) flour tortillas

8  ounces Monterey Jack cheese, shreeded (2 cups)

  1. Combine oil and garlic in bowl and microwave until bubbling, about 30 seconds. Brush onion rounds, bell pepper, zucchini, and chicken with oil mixture and  with salt and pepper. Grill vegetables over hot fire until lightly charred  and tender, 3 to 5 minutes per side; transfer toplatter. Grill chicken until charred and meat registers 160 degrees, about 3 minutes per side; transfer to a platter.
  2. Slice bell pepper,zucchini, and chicken thin. Separate onion rounds into rings. Place tortillas on counter.Divide 1 cup Monterey Jack evenly among tortillas, sprinkling cheese over half of each tortilla and leaving 1/2-inch border. Layer vegetables and chicken over cheese and sprinkle with remaining 1 cup Monterey Jack. Fold tortillas over filling and press gently to seal.
  3. Transfer quesadillas to baking sheet and place sheet to grill. Grill until quesadillas are crisp and golden brown on first side, about 4 minutes. Using spatula, flip quesadillas and press down with spatula. Grill until second side is browned and crisp, about 4 minutes. Cut each quesadilla into wedges and serve.

You can leave comments by clicking here, leave a trackback at or subscribe to the RSS Comments Feed for this post.