Quesadillas make an excellent appetizer or meal and are easy to make ahead of time. Just make the sandwiches of two tortillas with the cheese and black bean mash filling, stack and separate with wax paper. All you have to do at the tailgate is put salsa on top or your favorite toppings and grill! GrillGrate that is! Tailgate Tip: We store the tortilla sandwiches in a plastic cake holder for travel and keeping fresh at the tailgate.
Prep: 10 mins
Cook: 10 mins
Yields: 4 Quesadillas
8 Large Flour Tortillas
3 cup of shredded Cheddar
1 Cup Salsa
1 16oz can Black Beans
1 Tablespoon Olive Oil
1/2 Cup Chicken Broth
1 Teaspoon Salt
1 large chopped and de-seeded Jalapeno Pepper
1 clove Fresh Garlic (minced)
3 Tablespoons Fresh Cilantro (chopped)
1Drain black beans and place in a food processor
2Add the jalapeno, garlic, salt and cilantro
3Slowly add chicken broth and puree until smooth
4Brush Olive Oil on bottom side of one tortilla, place face down
5Spread 1/8 of the black bean puree on the bottom tortilla
6Sprinkle 3/4 cup of cheese on the bottom tortilla
7Spread 1/8 of the black bean puree on the top tortilla
8Spoon 4 Tablespoons of Salsa on top of the cheese and cover with the top tortilla
9Brush top tortilla with oil
1Preheat grill to medium or 350F at the GrillGrate surface.
2Place quesadillas on the grill two at a time unless your grill is really large
3After grilling for 3-4 minutes, use the Grate Tool to quarter turn the quesadilla and check out the searing on the bottom of the quesadilla. If the searing is dark/black turn the heat down. Cook an additional 2 minutes and flip the quesadilla
4After 2 more minutes give the quesadilla a quarter turn. It should basically be ready. Check to see the cheese has melted.
5Use the GrateTool to place quesadilla on cutting board and cut into 8 slices after letting stand for 3-4 minutes.