BBQ Quesadillas

These quesadillas are ideal for lunch, a picnic or cut into wedges and served as an appetizer. They are great served hot or at room temperature.

Serves: 4
Prep Time: 10 minutes
BBQ Time: 2 minutes


1 cup (250 mL) cooked Ontario Corn kernels 1 medium Ontario Tomato, seeded and finely diced Half small Ontario Sweet Red, Green or Yellow Pepper, seeded and diced 1 cup (250 mL) shredded Monterey Jack or mozzarella cheese 1 cup (250 mL) shredded Cheddar cheese 1/2 cup (125 mL) diced cooked ham or smoked turkey 1/4 cup (50 mL) finely chopped fresh coriander (optional) 2 tbsp (25 mL) salsa 8 flour tortillas (7 to 8-inch/18 to 20 cm)

Cooking Instructions:

Preheat barbecue to medium heat. In medium bowl, stir together corn, tomato, red pepper, Monterey Jack and Cheddar cheeses, ham, coriander and salsa. Lay tortillas on baking sheet. Spoon about 1/2 cup (125 mL) filling on half of each; fold over to form semicircle. Place on barbecue, pressing top slightly; barbecue for 30 to 60 seconds. With wide spatula, carefully turn so as not to spill filling (don't worry, a little will probably spill out). Barbecue for 30 to 60 seconds or until cheese is melted. Serve immediately, whole or cut into wedges.