Grilled Brussels and Monterey Quesadillas

  • Chef: Kim Denne
  • Complexity: easy
Grilled Brussels and Monterey Quesadillas


  • 1 lb Brussel sprouts, chopped or sliced thin
  • 2 medium onions, sliced thin
  • olive oil
  • salt and pepper
  • 1 block Rumiano Organic GMO-FREE Monterey Cheese
  • 16 flour 10-inch tortillas
  • sour cream
  • Siracha sauce


Preheat grill to medium-high heat. Toss cut brussel sprouts and onions in a large bowl with 2 tablespoons live oil and salt and pepper. Transfer to a grill basket, and place on grill with lid closed for approximatley 30 minutes, stirring occasionally.

While veggies are grilling, shred cheese. Brush olive oil on 8 tortillas and place oil-side down on a baking sheet. (I use a silicon basting brush for this.) Top each tortilla with 2 heaping tablespoons of shredded cheese. Add 3 big spoonfuls of grilled veggies, and one more spoonful of cheese. Top with another tortilla brushed with olive oil (oil side up). Grill for 4 minutes, flip, and grill for an additional 4 minutes. Makes 8 Quesadillas.

Slice quesadillas, and serve with sour cream topped with a bit of Siracha sauce. ENJOY!

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