Prep Time: 20 minutes | Cook Time: 10 minutes | Makes: 4 servings
INGREDIENTS:
- 8 small flour tortillas
- 9 oz halloumi cheese, sliced
- 1 bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 zucchini, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Salsa and sour cream for serving (optional)
INSTRUCTIONS:
- Preheat the grill to medium-high heat.
- In a bowl, toss the sliced vegetables with olive oil, salt, and pepper. Grill the vegetables for 3-4 minutes on each side, until slightly charred.
- Grill the halloumi slices for 1-2 minutes on each side, until golden brown grill marks appear.
- Layer grilled vegetables and halloumi on one-half of each tortilla. Fold the tortillas in half to cover the filling. Grill the quesadillas for 2-3 minutes on each side, until the cheese is melted.
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Serve hot with salsa and sour cream on the side.
NUTRITION:
Calories: 380 | Protein: 17g | Carbohydrates: 34g | Fat: 20g | Fiber: 3g
CHEF'S KNIFE TIP:
When slicing the halloumi cheese for quesadillas, aim for slices that are uniform in thickness to ensure even cooking on the grill. Additionally, when thinly slicing the vegetables, such as the bell pepper, red onion, and zucchini, use a sharp chef's knife to achieve consistent slices. This not only helps in even grilling but also enhances the presentation of the quesadillas.
