Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 213 :: AT THE GAME
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Source: How to Grill, pg. 407
Method: Direct Grilling
Serves: 8 as an appetizer; 4 as a main course
Category: Vegetarian
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

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.
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