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BROWSE

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GRILLED VEGETABLE QUESADILLAS

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 4
INGREDIENTS
  • PAM® Grilling Spray
  • 2 large ears fresh sweet corn, husks and silks removed, cut in half
  • 2 2 cups = about 8 large cups sliced fresh button mushrooms
  • 1-1/2 1-1/2 cups = about 1 medium cups quartered and sliced zucchini
  • 1 1 cup = 1 small cup coarsely chopped yellow onion
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, drained well
  • 1/4 teaspoon Gebhardt® Chili Powder
  • 1/2 cup Rosarita® No Fat Traditional Refried Beans
  • 4 8 inch whole wheat flour tortillas
  • 3/4 cup shredded reduced fat cheese blend with taco seasoning
  • 1/4 cup fat free sour cream
DIRECTIONS

Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions.

Place corn on grill; grill 15 to 20 minutes or until tender, turning frequently with tongs. Spray grill basket with grilling spray. Place mushrooms, zucchini and onion in large bowl; toss with oil. Place vegetables in grill basket. Grill 15 minutes or until tender, stirring frequently. Place vegetables in medium bowl. Add drained tomatoes and chili powder; toss to combine.

Meanwhile, spread 2 tablespoons refried beans on half of each tortilla. Sprinkle 3 tablespoons cheese on other half of each tortilla. Place tortillas flat on grill; heat until cheese melts and tortilla crisps.

Remove tortillas from grill. Place vegetables on top of beans and fold tortillas in half. Cut each into thirds, if desired. Top with sour cream. Serve with corn.