2 Tablespoons Olive Oil
1 Tablespoon Pureed Chipotle Chilies In Adobo Sauce
1 Red Bell Pepper
8 Whole Green Onions
2 Small Zucchini Or Yellow Squash, Quartered Lengthwise
8 Flour Tortillas
2 Cups Shredded 4 Cheese Mexican Cheese
1/4 Cup Chopped Cilantro
Combine oil and chilies. Set aside 1 tablespoon of the mixture. Brush remaining mixture over both sides of vegetables.
Grill vegetables over medium coals 10 minutes or until tender, turning occasionally. Cut bell peppers and zucchini crosswise into 1/4-inch slices.
Sprinkle half of cheese over four tortillas; drizzle reserved oil mixture over cheese. Top with grilled vegetables, cilantro, remaining cheese and tortillas. Grill quesadillas over medium-low coals 3 minutes per side or until cheese is melted and tortillas are lightly toasted. Cut into wedges and garnish with sour cream, salsa and guacamole, if desired.
Save by using Celia's Flour Tortillas and Fresh Local Zucchini .
Prices Valid July 15, 2012 to July 21, 2012
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