We have "kicked up" (thank you, Emeril) our grilled chicken quesadillas a few notches this summer. We start with the basics - flour tortillas, pieces of chicken breast and some shredded 4 Mexican cheese mix, plus sliced green onions, sliced black olives and cilantro. We used to add salsa. Then we discovered Trader Joe's Low Fat Black Bean Dip, which is slathered liberally on the tortilla as a base layer.
But... it's the still bountiful summer produce that has made them extra ordinary - diced raw zucchini and left-over grilled corn sliced off the cob. (Beware of over-stuffing the tortillas or folding them in half can become engineering feat!) Cook on each side just long enough to heat through and to get nice grill marks on the tortillas.
They're big. They're messy. They're great!
But... it's the still bountiful summer produce that has made them extra ordinary - diced raw zucchini and left-over grilled corn sliced off the cob. (Beware of over-stuffing the tortillas or folding them in half can become engineering feat!) Cook on each side just long enough to heat through and to get nice grill marks on the tortillas.
They're big. They're messy. They're great!
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