Ingredients30 m servings 374 cals
- Preheat an outdoor grill for low heat.
- Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in half to cover the filling.
- Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream.
Per Serving: 374 calories; 14.8 g fat; 41.8 g carbohydrates; 18.8 g protein; 86 mg cholesterol; 906 mg sodium. Full nutrition
ReviewsRead all reviews 9
Perfect idea and great taste; the only suggestion would be to sprinkle cheese first and then again last to ensure that the other filling stay in the quesedilla.
<p>This was a great meal for the cottage. When my girl friend and I spent a week at the cottage we planned out a week worth of BBQ recipes from various places around the world. The Quesadillas ...
Definately take the suggestion of putting the cheese on both sides to hold the ingredients in and using your imagination with the ingredients. I used chicken instead of shrimp because I am aller...
This is a great summer time recipe for the grill. I followed the advice with the cheese on either side to hold the filling together. Worked great!
Loved these fun quesadillas. The grill marks look great, and I used melted butter on both sides, which made the flour tortilla crispy and flaky, not to mention delicious.
Overall these were pretty good but honestly we just prefer the traditional quesadillas, it may be because I used whole wheat tortillas. Sounded good though!
Great weekend food. Kids love them. You can spice them up or keep them milder just by adding jalapenas. Love these.