Oh this grilled veggie quesadilla was delicious and once again showcased how versatile of a piece of cooking equipment our Big Green Egg is! For this meal we used a cast iron pan but the plancha griddle would be perfect for quesadillas as well.
This recipe is actually from the Big Green Egg Europe website. If you want to try some more recipes from there, just convert the measurements and temperature to US units with google.
First, we prepared the vegetable filling. All sorts of healthy, green veggies that were delicious enough to satisfy our picky toddler. Winning! Cut one small head of broccoli into small florets. Add it to a small pot of boiling salted water. Blanch the broccoli for about 4 minutes, then drain and rinse with cold water.
Cut a half of a zucchini into small cubes. Snip small rings off 8 spring onions. Remove the pit from an avocado and slice the flesh into small cubes. Chop a handful of basil leaves. In a bowl, combine all the vegetables with a generous 7 oz of shredded Mexican cheese mix.
EGGnite the Big Green Egg and set it up for direct heat with the cast iron skillet on the grid. Allow the temperature to reach 425F.
Spread goat cheese on half of your quesadilla tortilla wraps. Then spread the vegetable cheese mix on and top with a second tortilla. Gently press them to help adhesion.
Add one filled quesadilla to the cast iron skillet and carefully cook until the tortilla turns a pleasant brown color and the cheese melts slightly (2-5 minutes). Turn over and repeat on the other side.
Cut the quesadillas into thirds or quarters and serve with sour cream, salsa, and / or guacamole. Buon approvecho!
The recipe is supposed to make 3 medium sized quesadillas but we found ourselves being able to create 4 with the amount of filling.