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From “The Barbecue! Bible” by Steven Raichlen (Workman, $19.95)


  • 1-1/4 cups coarsely grated Jack or sharp white cheddar
  • 1/2 cup sour cream
  • 2 scallions, both white and green parts, trimmed and thinly sliced
  • 1 flame-roasted tomato (see recipe), seeded and finely diced
  • 1/4 cup fresh cilantro leaves
  • 2 to 3 pickled jalape


Preheat grill to medium-high. Combine the cheese, sour cream, scallions, tomato, cilantro, chiles and cumin in a small bowl, and stir to mix. Add salt and pepper.

When ready to cook, lay 4 tortillas out on work surface and spread them evenly with cheese mixture. Press the remaining tortillas on top to make a sandwich. Place on hot grill grate and grill until lightly browned on both sides, 2 to 4 minutes each side, turning carefully with spatula. Cut each quesadilla into 8 wedges for serving. Makes 48 wedges; serves 8 to 12 as appetizer, 4 as light entr

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