Fab Frugal Food Cooks up Quesadillas on Studio 5 TV !

Video Courtesy of KSL.com

What fun to be on KSL’s morning show today making quesadillas! I demo’ed a recipe from the Quesadilla cookbook – Shrimp on the Barbie – which is a fun quesadilla to make on the barbecue grill. Perfect for Memorial Day Weekend or any summer grilling!

Happy Summer Everyone!

Grilled quesadillas on the barbecue are a delight in the summertime or anytime!

24 raw peeled shrimp (51 to 60 per pound size)

1/4 cup barbecue sauce

1 tablespoon butter

1 cup diced zucchini

1 cup fresh or frozen thawed corn

3 green onions, tops included, thinly sliced

Salt and pepper as desired

6 ounces fontina cheese, grated

2 ounces Jarlsberg cheese, grated

8 medium (9 to 10 inch) flour tortillas

1.         Thread shrimp onto a skewer and brush with a little barbecue sauce. Grill over very high heat for a minute or two on each side, until just opaque and lightly browned. Remove from grill. Let shrimp cool and then slice in half lengthwise, forming two thin half-moon shapes.

2.         Sauté all vegetables in a skillet in butter over medium high heat until cooked through and moisture has evaporated, 3 to 5 minutes. OR, grill vegetables on your barbecue grill in planks and then cool and dice them.

3.         Toss cheeses together in a large bowl. Spread about 1/3 cup of cheeses evenly over a tortilla. Spread a layer of shrimp over cheese, covering entire surface. Sprinkle 1/2 cup vegetables over top. Sprinkle with another 1/3 cup cheeses. Repeat three times, making four covered tortillas.

4.         Place one of these four tortillas, tortilla side down, in a 10 inch skillet over medium heat. Place a dry tortilla on top. Press down with a wide spatula to remove any air pockets. Place on grill over low flames, close cover and cook 1 to 2 minutes, checking frequently until bottom tortilla is crisp and browned.

5.         Turn tortillas over and cover and cook another 1 to 2 minutes, until bottom tortilla is crisp and browned.  Repeat this process for remaining tortillas. Cut into wedges and serve immediately.

Suggested garnishes: Roasted Red Pepper sauce, Mushroom Cream Sauce.

— posted by Donna


    • says

      Thanks everyone – compliments from wonderful food folks like you means a lot to me! It really was very fun – Studio 5 people are wonderful to work with and make it so easy.


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