Grilled Stuffed Quesadillas

One of the most quick and easiest of meals to make with extra or leftover veggies is Quesadillas. And there are quite often on busy nights, we simply need a quick and easy meal. The kids may prefer just plain cheese inside their Quesadillas, but every once in a while, I’ll dress them up with meat, veggies or both.

I like to make them with the tortillas used for making wraps. There’s a variety available: Jalapeno Cheddar, Sun-Dried Tomato Basil and Garden Spinach Herb (pictured above).

When tortillas go on sale, I like to stockpile a bunch and freeze them for later. We also go through a pack in a week, using for a variety of meals like breakfast burritos, baked tortilla chips or Chicken Tortilla Soup so these are definitely a pantry and fridge staple around our house.

Grilled Stuffed Quesadillas


  • 1 small package sliced mushrooms
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 1 avocado, sliced


  1. In a large skillet, saute vegetables until tender. Set aside. (During the summer, fire up the grill. Using a vegetable grill basket, spray grill basket with oil and place on grill to heat up for about 3 minutes. Once grill basket is hot, pour in the vegetables.
  2. Spray one side of tortilla with oil and place directly on grill (or electric griddle) and top generously with cheese, then place about 1 cup of grilled vegetables evenly over.
  3. Top with another tortilla. After cheese starts to melt, turn over Quesadilla for a few more minutes.
  4. Remove from grill, slice into 4 to 6 triangles and serve.

Some other delicious quesadilla fillings include:

Serve with salsa, sour cream and/or guacamole.


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