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GRILLED QUESADILLAS

Source: How to Grill, pg. 407 Method: Direct Grilling Serves: 8 as an appetizer; 4 as a main course Advance Preparation:  Category: Vegetarian

Ingredients: 8 flour tortillas 6 ounces Jack or Cheddar cheese, grated 3 to 4 plum tomatoes, chopped 3 to 4 fresh or pickled jalapeno peppers (red or green), thinly sliced 4 scallions, trimmed and sliced 1/2 cup fresh cilantro leaves 3 tablespoons melted butter Directions: Place the tortillas on a work surface. Divide the cheese, tomatoes, jalapeno peppers, scallions, and cilantro leaves among the tortillas. The quesadillas can be prepared several hours ahead up to this stage; wrap tightly in plastic and refrigerate until ready to grill. Set up the grill for three-zone direct grilling and preheat the hot zone to medium-high. When ready to cook, place the quesadillas on the hot grate and grill until the tortillas are golden brown and the cheese is slightly melted, 1 to 2 minutes per side. Brush the outside of each quesadilla with the melted butter as it grills. Be prepared to move the quesadillas to a cooler part of the grill if they start to burn. Serve at once, either whole or cut into wedges.