Willow Park Wines and Spirits

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Erin Rosar
 
July 18, 2014 | Tasty Recipes | Erin Rosar

Grilled Quesadillas - Ideas & Pairings

 

Easy to prepare, and great as snacks, appetizers, or full meals!  Check out some of our favourite quesadilla recipes below - complete with the best wines and beers to enjoy them with!

Grilled Apple, Chicken and Applewood Cheddar Quesadillas

Ingredients

  • 4 large flour or corn tortilla  (these will be folded in half)
  • 1.5 cups shredded grilled chicken breast
  • 2 large apples thinly sliced
  • 3 cups shredded apple wood cheddar – smoked can be used
  • Chipotle Dip

Directions:

  1. Oil grill racks and pre-heat to grill on high. Once grill is hot turn heat down to medium-high.
  2. Have all the ingredients in dishes close by to the grill so they are easy to reach.
  3. Place tortilla shells on heated and oiled grill. (Use a grill plate if you’re worried that the grates are too wide)
  4. Sprinkle half of the shredded cheese on half of each tortilla. Leave a bit of room from the edges as the cheese will melt and spread.
  5. Place apple slices and shredded chicken on top of cheese, sprinkle with remaining cheese and fold over.
  6. Heat for 5 – 7 minutes on each side. Flip carefully.
  7. Slice in to two or three triangles and serve with sour cream, barbeque sauce or apple sauce.

Pair with your favourite creamy Chardonnay, juicy red or amber ale beer.

Greek-Style Quesadillas

Ingredients

  • 4 large whole wheat tortillas
  • 1.5 cup ground beef or chicken
  • ½ cup crumbled feta cheese
  • ½ cup diced red onion
  • ½ cup diced tomatoes
  • ½ cup kalamata olives, halved or sliced
  • 3 tablespoons fresh herbs – oregano, parsley and minced garlic
  • 3 tablespoons olive oil
  • Lemon wedges
  • Tzatziki sauce

 Directions

  1. In a large skillet brown ground beef or chicken with 1 tablespoon of olive oil with garlic, oregano and parsley to taste. 
  2. Once finished drain any fat from the pan and allow to cool slightly.
  3. Heat barbecue to medium-high heat.
  4. On cookie sheet place the four tortilla shells in a way that makes them easy to fill and fold so that they can be taken easily to barbeque once finished.
  5. Fill half of each tortilla shell with ground beef or chicken, feta cheese, red onion, tomatoes and olives.
  6. Fold over and take to heated grill.
  7. Place carefully on heated grill and heat on both side for 5 minutes until cheese has melted.
  8. Take on grill and place on individual plates. Cut into three triangles and serve with tzatziki sauce and lemon wedges if desired.

Serve with your favourite crisp white, such as Sauvignon Blanc, Pinot Grigio, Prosecco or chilled lager. For a true Greek experience try one of our wonderful Greek whites that we have to offer.

Steak, Potato and Bacon Quesadillas

Ingredients

  • 4 corn or whole-wheat flour tortillas
  • 1 lbs barbecued steak, thinly sliced and chopped
  • 2 baked potatoes diced or thinly sliced  (chilled)
  • 1 red onion thinly sliced
  • 6 slices of bacon – cooked to crispy, cooled and crumbled
  • 2 cups shredded cheddar cheese
  • Salsa, sour cream or barbecue sauce for dipping.

Directions

  1. Heat grill to medium-high heat
  2. Place the tortilla shells on large cookie sheet or pan.
  3. Sprinkle cheese on ½ of each shell leaving a small amount left over to sprinkle on top of all the fillings.
  4. Divide potatoes, steak, onion and bacon between tortillas and then sprinkle remaining cheese on top. Fold over and carefully place on heated grill.
  5. Cook for 5 – 7 minutes each side. Carefully flipping so each side is cooked. 
  6. Remove from grill onto plate. Cut each into 3 servings and serve with your favourite dip.

Pair with full-bodied red wines such as Cabernet Sauvignon, Shiraz, Syrah or red blend, or enjoy with a Scottish red ale or other full-bodied or dark style ale.

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