These Vegetarian Quesadillas Are Cooked Entirely on the Grill

Everyone wants their vegetarian friends to feel welcome at cookouts, but offering them packaged veggie burgers can feel like a cop out. Enter this recipe for grilled quesadillas stuffed with grilled corn, zucchini, and gooey cheese. They’re easy to make, cooked on the grill, and so delicious the omnivores are going to want in on it, too! 

Grilling for Meat Eaters and Vegetarians at the Same Time

Grilling the corn on the cob at the same time as the halved zucchini can be done while you’re cooking the burgers and brats (just keep them separate). Once the meat is done, brush down the grill and grill the quesadillas; an average-sized grill can fit four quesadillas at once. 

How To Make Grilled Quesadillas

The trick is to use large (10-inch) flour tortillas, spread them evenly with cheese all over and then put the diced grilled veggies on half of each tortilla. When the cheese is melty and the tortilla is toasted on the bottom, simply fold the tortillas in half with the veggie side on the bottom. From there you can cut the quesadillas into wedges and serve them. 

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What To Serve With Grilled Quesadillas

To serve with the quesadillas, I’m nuts about this simple pureed riff on salsa macha, a spicy chile pepper, oil, and peanut sauce from Veracruz, Mexico. The recipe makes about a cup of thick, rich, and smoky-hot salsa. If you are sensitive to spicy foods, you can either reduce the amount of chipotle chilies or add canned diced fire-roasted tomatoes to the sauce to mitigate the heat. 

Tips for Making Grilled Zucchini and Corn Quesadillas

• Clean the grill well — Use a stiff wire brush to clean the grill before placing the tortillas on the grill, especially if you’ve grilled meat on it and you’re making these for vegetarians. 
• How to get those grill marks — The tortillas may not get distinct grill marks on them. If this is important to you, mist or brush the bottoms of the tortillas with oil to help transfer heat and achieve grill marks. 
• How to tell when the zucchini is done —The zucchini is best when crisp-tender (it will squeeze easily with tongs but still retain some structure). Don’t be tempted to grill it until it is mushy. 
• Which chipotles to use — I recommend La Costeña brand chipotles in adobo. Different brands may have different levels of heat.
• Make ahead — The corn and zucchini mixture can be made up to 5 days in advance. Let it come to room temperature before adding it to the quesadillas. The salsa can be made up to 7 days in advance.