Have your ever tried a grilled quesadilla?! If not, now’s your chance. Cooking quesadillas over the grill makes them slightly crispy and perfectly charred. These vegetarian ‘dillas are stuffed with peppers and onions that are also cooked on the grill, plus black beans and shredded cheese.
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This grilled quesadilla recipe is a fun option for a quick summer dinner. I was inspired to create it after my mom got us a quesadilla grill basket for Christmas one year!
But don’t worry, you don’t need that tool to make the recipe. I actually didn’t use the basket so that I could make sure it would work either way.
Making a quesadilla is always really easy, but doing it on the grill makes it more fun. Plus, you’ll get a crispy, charred tortilla and tender veggies too!
Whip up some ‘dillas to impress your dad this upcoming Father’s Day weekend. Remember to serve them with avocado, salsa, sour cream, and your other favorite accompaniments for maximum deliciousness.
How to Make a Grilled Quesadilla
- Prep the veggies and toss them in oil and seasonings. Cook on the grill until tender. Set aside.
- Put together the quesadillas. Sprinkle a layer of cheese on one half of a tortilla, followed by a spoonful of grilled veggies, black beans, and corn. Add another layer of cheese, and fold the tortilla in half. Repeat until you have prepped the desired number of quesadillas.
- Place the quesadillas on the grill, and cook for a few minutes on each side until the cheese is melted and the tortilla is slightly crispy and charred.
- Serve the quesadillas with your desired sides! Enjoy.
For the full recipe ingredients list and instructions, scroll down to the recipe card. Here are my tips for making a perfect grilled quesadilla in the meantime!
- Use flour tortillas. They are generally better for making quesadillas than corn tortillas. Flour tortillas are easier to fold over and crisp up better.
- You can grill sliced peppers and onions on top of mesh mats on the grill to prevent them from falling through the cracks. If you don’t have mesh mats, it’s better to cut the peppers in half and the onion into rings to have larger pieces to grill. You can cut the veggies into smaller pieces after grilling. To cut back on prep time, make my Fajita Veggies in advance to use in the quesadillas.
- Feel free to mix up the fillings and use different veggies, like zucchini or eggplant. You can also add chicken or use different cheeses.
- Grilled veggie and cheese quesadillas are best enjoyed right away, but leftovers will last in the fridge for a few days. To reheat, put the quesadilla in a skillet, cover with a lid, and cook for a few minutes over medium heat until warmed through to your liking.
How to Grill a Quesadilla on the Stove
If you don’t have a grill, you can still make a grilled quesadilla on your stove. Instead of grilling the peppers and onions, sautee them in a large skillet for 8 to 10 minutes until tender. Prep your quesadillas, and cook them in the same skillet for a few minutes on each side. A cast iron skillet works especially well for making quesadillas.
More Grilling Recipes
If you love this easy summer meal, check out some of my other grilling recipes. I love the Grilled Cod Foil Packets with Vegetables, Grilled Cucumber with Mint and Feta, and Grilled Panzanella Salad. For another quesadilla recipe, see the Spinach Basil Pesto Quesadillas.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Grilled Quesadilla with Veggies and Beans
- 2 bell peppers
- ½ large red onion
- 2 tablespoon extra virgin olive oil - plus more for brushing
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt - to taste
- Freshly ground black pepper - to taste
- 4 10-inch flour tortillas
- 1 15-ounce can black beans - drained and rinsed
- 1 cup sweet corn kernels - I used canned corn
- 2 cups shredded Mexican cheese
- Salsa - for serving
- Avocado or guacamole - for serving
- Sour cream - for serving
- Chopped cilantro - for serving
- Preheat the grill to medium-high. Prepare the peppers and red onion for grilling. If you have mesh mats for grilling vegetables, you can slice the peppers and onion into strips since they won't fall through the grates. If you don't have mesh mats, spray the grill grates with cooking spray or brush with oil. Slice the peppers in half and the onion crosswise into rings (keep the rings intact) so that you have larger pieces to grill. Toss the peppers and onion in the olive oil, garlic powder, cumin, chili powder, salt, and pepper. Grill the veggies for 5 to 10 minutes, turning halfway through, until tender and slightly charred. Remove and set aside. If you grilled bigger pieces of peppers and onions, cut them into strips.
- Assemble the quesadillas before putting them on the grill. Brush one side of each tortilla with a little olive oil (the side that will be on the grill). Start by sprinkling cheese on one half of the inside of a tortilla. Spoon some grilled veggies, beans, and corn on top of the cheese, then add another layer of cheese. Fold the tortilla in half. Repeat until you have all of the quesadillas prepared. Even though it's tempting to just add the fillings to the tortilla once it's on the grill, it's difficult to do without burning yourself!
- Place the quesadillas on the grill, and cook for about 3 minutes on each side until the cheese is melted and the tortilla has crisped up to your liking. Remove the quesadillas, and cut them into quarters.
- Serve with toppings of choice, and enjoy!
- Leftover quesadillas can be stored in an airtight container in the fridge for 2 to 3 days. To reheat, place in a skillet with its lid over medium heat for a few minutes until warmed through.
- Feel free to use different veggies, such as zucchini or eggplant. You can also add chicken or swap in different cheeses.
Have a great weekend! – Lizzie
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