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Kepsninėje keptos kesadilijos

Grilled quesadillas

Number of servings: 4. Preparation time: 10 10 min., baking 4 min.

In autumn, before the local tomatoes run out, before the sweet corn is ripe, before the chilli and sweet peppers grown in Lithuania can be bought at the market, it is very good to cook Mexican food. This weekend we grilled quesadillas. Quesadillas are stuffed fried tortillas. Grilled quesadillas are a very quick and tasty snack.


  • 8 wheat flour tortillas
  • 200 g mozzarella cheese
  • 4 tomatoes
  • 2 sweet peppers
  • 1 chilli pepper
  • 1 cooked sweetcorn
  • 1 red onion
  • fresh parsley and basil
  • salt and pepper to taste
  • salsa sauce


I cooked these quesadillas, with a variety of vegetables, in a Cobb grill for most of the summer and my children loved them. For me, too, it's very simple, I just cut up a tray full of vegetables and cheese and everyone makes and bakes them according to their own taste and mood. We put the Cobb grill right on the table, sit it down on all sides, and we each cook different quesadillas, and then we feast and argue about whose quesadilla is the tastiest.
I love this sunny, colourful and dry autumn. Then you can take the table under the autumn tree and eat as the colourful leaves fall.

I have prepared the barbecue for baking over direct heat.

I washed and cut the vegetables. I cut up the cheese. I cooked the corn on the cob and cut off the kernels.

I spread the tortillas thinly on one side with the salsa sauce, put a few pieces of sliced cheese on top, topped with sliced tomato, sweet and chilli peppers, thinly sliced onion, sprinkled with corn kernels and herbs.

I roasted the quesadillas for a few minutes on each side. They should be turned over carefully to prevent the filling from falling out. The quesadillas are crispy when baked, the cheese is melted and the vegetables are hot inside. Once baked, cut the filled tortillas in half.

These quesadillas can be cooked on any grill and stuffed with whatever you like.

Enjoy your Mexican party!

P.S. To accompany these Mexican quesadillas, I recommend grilling sweet corn cobs and making a quick salsa sauce. You'll have the perfect Mexican autumn party.

Recipe source: Seasonal Kitchen

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