Grilled Sweet Corn & Goat Cheese Quesadillas

4 quesadillas
30 min prep time
1 hr total time

Skip the storebought tortillas and embrace the ease of homemade flour tortillas for these grilled sweet corn and goat cheese quesadillas.

Ingredients

Tortillas

2 1/2 cups (300 grams) unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1/4 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cubed, room temperature

1 cup hot water

Filling

1 ear sweet corn, husked

2 medium zucchini, quartered lengthwise

8 asparagus stalks

1 small red bell pepper, quartered, seeds and ribs removed and discarded

2 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat melted

Kosher salt, to taste

Freshly ground pepper, to taste

10 1/2 ounces Vermont Creamery Goat Cheese crumbled

2 tablespoons chopped fresh cilantro, divided

1 teaspoon freshly grated lime zest

Freshly squeezed lime juice, as needed

Lime wedges, for garnish

Directions

  • STEP 1

    To make tortillas, whisk together flour, baking powder and 1/2 teaspoon salt in medium bowl. Incorporate butter cubes using your fingers, fork or pastry blender until completely combined. Add 1/2 cup hot water; stir, adding more water as needed, until all of flour is just moistened and shaggy. Turn dough out onto counter; knead about 1 minute or until dough forms a ball.

  • STEP 2

    Divide dough into 8 equal pieces. Shape each piece into a ball; cover with clean towel or plastic food wrap. Set aside while preparing vegetables. (Tortilla dough can be made up to 24 hours ahead of time and stored in refrigerator. Bring dough up to room temperature before rolling and grilling.)

  • STEP 3

    ​To make filling, heat grill to high (about 400°F). Arrange corn, zucchini, asparagus and bell pepper on tray in single layer; drizzle with melted butter. Season with salt and pepper. Toss to evenly coat vegetables.

  • STEP 4

    Place corn on hottest part of grill; surround corn with zucchini. Grill, rotating vegetables as needed, 7-8 minutes or until corn is evenly charred and zucchini is softened. Transfer vegetables to cutting board.

  • STEP 5

    Place asparagus and bell pepper onto hottest part of grill; grill, rotating as needed, 4-5 minutes or until cooked through. Transfer to cutting board.

  • STEP 6

    Once vegetables have cooled enough to handle, use sharp knife to remove corn kernels from cob. Dice zucchini, asparagus and bell pepper into pieces similar to size of corn kernels. Combine all vegetables in medium bowl; stir in goat cheese, 1 1/2 tablespoons cilantro and lime zest. Taste and season with salt, pepper and lime juice as needed.

  • STEP 7

    To finish tortillas, roll each ball into circle about 8 inches in diameter, picking up and rotating dough to ensure it stays as round as possible and doesn’t stick to counter. Grill 30-45 seconds on each side or until light golden spots appear.

  • STEP 8

    To make quesadillas, arrange 4 tortillas on tray. Spoon filling evenly over each tortilla to cover. Top with second tortilla before carefully transferring to medium-hot spot on grill. Grill 2 minutes; turn over to grill other side 2-3 minutes.

  • STEP 9

    ​To serve, cut quesadillas into wedges; garnish with remaining chopped cilantro and lime wedges.