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Grilled Quesadilla Pockets
This recipe "hack" went viral on TikTok — and we know the reason why. It's a quick win! Try these next-level quesadillas with "hidden" veggies.
Shopping List
Serves: 4
Active Kitchen Time: 30-40 minutes
1 zucchini
1 red bell pepper
2 cups shredded Mexican blend cheese
4 flour tortillas
salsa, for serving
guacamole & chips
Recipe Steps
Cut 1 zucchini on the bias into ¼-inch thick slices. | Cut 4 sides away from 1 red bell pepper. Cut each piece in half to make 8 pieces. |
Grease pan, skillet, or grill thoroughly with cooking spray. Heat over medium-high heat. | Add sliced zucchini. Cook 6-7 minutes, flipping occasionally, until soft. Remove with tongs to plate. |
Add peppers. Sprinkle with a pinch of salt. Cook 9-10 minutes, turning occasionally, until very soft. Remove with tongs to plate. | Set tortilla on cutting board. Cut one line from the center to the edge. |
Arrange ingredients. Add 2 pieces of pepper to bottom right. Add ¼ cup shredded Mexican cheese to top right. | Add 3 slices of grilled zucchini to top left. Add ¼ cup shredded Mexican cheese to bottom left. |
Fold pepper section over cheese. Continue folding to make a triangle. Repeat Steps 6-9 to make three more. | Grease pan, skillet, or grill thoroughly with cooking spray. Heat over low heat. |
Add 2 quesadillas to pan. Cook 3-4 minutes, until browned and crisp on bottom. | Flip. Cook 3-4 minutes more, until cheese is melted. Repeat with others. Serve with salsa. |
Recipe Notes
For faster quesadillas, replace the grilled zucchini and bell pepper with no-cook fillings: black beans, roasted jarred red bell pepper, corn, tomatoes, or grated zucchini. Or, swap and make breakfast for dinner — try scrambled eggs, avocado, and cheese.
Want to eat together, but still prefer to have a hot meal? Make each quesadilla and then keep warm in a low-temp oven until ready to serve.
Make it a themed meal and make quesadilla pockets for dessert, too! Swap in Nutella and strawberries.
Taste & Share
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