Grilled Vegetable Quesadillas with Creamy Charred Jalapeño Guacamole

Makes 6 quesadillas.

Note: Tossing extra veggies on the rack whenever you’re grilling would make this dish a snap to put together any night of the week. Just cut the leftover vegetables into bite-size pieces and proceed with the recipe as directed, using the stovetop method. From Meredith Deeds.

• 1 poblano chile

• 1 red bell pepper

• 1 jalapeño

• 2 ears corn, silk removed but husks left on, soaked in cold water at least 10 minutes

• 2 medium zucchini, trimmed, halved lengthwise

• 1 red onion, sliced into 1/3-in. rounds

• 1 tbsp. olive oil

• 1/2 tsp. salt, divided

• 1 avocado

• 1/2 c. light sour cream

• 1/4 c. finely chopped cilantro

• 1 tbsp. lime juice

• 6 (8-in.) whole-wheat flour tortillas

• 1 1/2 c. shredded Monterey Jack cheese


Preparing the grill: On a gas grill, heat only one side on high, leaving the other side off and available for indirect cooking. For a charcoal grill, pile the charcoal on only one side of the grill.

Lay the poblano, red pepper and jalapeño on the rack on the direct heat side of the grill and roast, turning occasionally with tongs, until skins are blackened, about 8 to 10 minutes. Transfer to a bowl, then cover and let steam 10 minutes. Peel and seed the peppers (don’t worry if a little of the charred skin remains). Finely mince the jalapeño and reserve. Cut the poblano and red pepper into 1/2-inch pieces and place in a medium bowl.

Place the corn on the direct heat side of the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Let cool and cut kernels off the grill and place in bowl with the peppers.

Brush both sides of the zucchini and the red onion rounds with the olive oil. Place on the rack on the direct heat side of the grill and cook until slightly charred on all sides and just beginning to soften, about 8 to 12 minutes. Remove and cut into 1/2-inch pieces and add to the bowl with the peppers and corn and season with 1/4 teaspoon of the salt. Set aside.

Add the avocado and sour cream to a medium bowl and mash with a fork or potato masher until well combined and just slightly chunky. Stir in the reserved minced jalapeño, lime juice and remaining 1/4 teaspoon salt. Cover and chill until ready to use.

To make the quesadillas: Place 2 tablespoons of the cheese on one half of each tortilla. Add 1/3 cup of the grilled vegetables and top with another 2 tablespoons of the cheese. Fold the other side of the tortilla over to enclose.

Cook the quesadillas on the indirect heat side of the grill, turning once, until the cheese is melted and the tortilla is slightly crisped, about 3 minutes per side. (If cooking quesadilla on the stove, heat a large skillet over medium heat and cook the quesadillas until the filling is heated through and the cheese is melted, about 3 minutes per side.) Cut into wedges and serve with the guacamole.

Nutrition information per serving:

Calories 390 Fat 21 g Sodium 700 mg

Carbohydrates 41 g Saturated fat 9 g Total sugars 6 g

Protein 15 g Cholesterol 35 mg Dietary fiber 8 g

Exchanges per serving: 3 starch, 1 high-fat protein, 2½ fat.