Grilled Thai Vegetable Quesadillas with Pineapple Curry Sauce


A vegetarian delight with fresh veggies seasoned in authentic Red Thai Sauce -- rich with coconut milk, then marinated in garlic balsamic vinegar and fresh herbs. This collage of flavours is wrapped in a soft flour tortilla, sprinkled with Asiago cheese and grilled golden brown. The final complement is a warm Pineapple Curry Salsa drizzled over this mouth watering vegetarian quesadillas. Savoury and satisfying.


YIELD: 2 PORTIONS


Ingredients: Imperial Metric
Red pepper 1 1
Green pepper 1 1
Yellow pepper 1 1
Eggplant 1 1
Bermuda onion 1 1
Mushrooms ½ cup 125mL
Coriander ½ cup 125mL
Asiago cheese 4 slices 4 slices
Flour tortillas 4 4
Saucemaker Red Thai Sauce ¼ cup 60 mL
Saucemaker Pineapple Curry Sauce ¼ cup 60 mL
Saucemaker Medium Salsa Sauce ¼ cup 60mL
Marinade
Garlic puree or fresh, to taste
Fresh Herbs –Parsley, basil
Balsamic vinegar
Sour cream

Method:

  1. Slice vegetables into large pieces and brush slices with Saucemaker Red Thai Sauce. Grill 3-5 minutes until soft and they have grill marks.
  2. In a large bowl, mix garlic puree, balsamic vinegar, fresh chopped herbs and grilled vegetables. Marinade for 1 hour.
  3. Layer grilled vegetables and cheese on flour tortilla, fold over and place in a hot pan, fry until golden.
  4. Combine equal parts of Sauce Maker Pineapple Curry Sauce and Saucemaker Salsa. Pour over Quesadillas prior to serving.
  5. Serve with a dollop of sour cream.

TIP: For an excellent appetizer platter, serve the Asian kisses Hanoi Harbour Spring Rolls and Bangkok Brushcetta alongside these Quesadillas.