When summer brings the scorch, don't turn on the oven. Instead, turn to the grill to make a classic quesadilla studded with grilled veggies and a swipe of hummus.
Ingredients
Summer Fresh Original Hummus, or other preferred brand or homemade
Summer Fresh Bruschetta, or other preferred brand or homemade
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 red onion, cut into thick rounds
2 medium zucchinis, sliced
1 corn, cooked and cut off of the cob
2 Portobello mushrooms, sliced
6 large flour tortillas
2 cups mozzarella cheese, grated
Directions
Preheat the grill to medium-high. Brush all of the vegetables with olive oil and sprinkle with sea salt. Place the vegetables on the hot grill and cook until charred and soft. Transfer vegetables to a cutting board and chop them into bite-sized pieces.
Take a large flour tortilla and spread a generous amount of hummus, bruschetta and mozzarella cheese over the entire surface. Place the tortilla, plain-side-down in a cast-iron skillet and put on the hot grill. Cook until cheese is mostly melted, about 30 seconds.
Layer a generous amount of grilled vegetables over the tortilla. Place a second tortilla on top and continue cooking until the melted cheese sticks the two tortillas together. Flip and crisp the other side. Transfer to a cutting board and cut into four. Serve with sour cream and salsa on the side.
Recipe and image courtesy of Summer Fresh.
