- 8 flour tortillas, each about 8 inches in diameter
- 2 cups shredded pepper jack or Monterey jack
- 4 summer vegetable kabobs (see related recipe
at left), vegetables removed and coarsely
- 1 Tbs. canola oil, or as needed
- 3 Tbs. fresh cilantro
- 1 cup fresh tomato salsa
Spread out the tortillas evenly on a work surface. Divide the cheese and chopped vegetables evenly between the tortillas, sprinkling the bottom half of each tortilla evenly with the cheese, then with the vegetables. Fold the tortilla in half to enclose the filling and press firmly. Stack the quesadillas on a plate and set aside.
Preheat an oven to 200°F. Preheat a large fry pan over medium heat until hot.
Cook the quesadillas
Brush the pan lightly with oil. Place 2 quesadillas in the pan and cook until the undersides are lightly toasted, about 2 minutes. Flip the quesadillas and toast the other sides, about 2 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining quesadillas, brushing the pan with oil between batches.
Cut each quesadilla into wedges, sprinkle with the cilantro and serve immediately. Pass the salsa at the table. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).