This is a lively side dish or appetizer with a perfect medley of cheese, herbs and little veggies.

INGREDIENTS:
2 ten-inch flour tortillas
2 teaspoons extra virgin olive oil
3 small tomatillos
2 scallions
2 Tablespoons cilantro leaves
1/2 cup grated Monterey Jack Cheese
2 Tablespoons Chevre, allow to come to room temperature
Coarsely ground sea salt and freshly ground pepper to taste

DIRECTIONS:
Bring the grill up to medium heat. Set the grate up to at least 4 inches off of the coals. Brush one side of a flour tortilla with 1 teaspoon olive oil. Place tortilla oil-side down on a plate.

Brush tomatillos and scallions with remaining olive oil. Season with salt and pepper. Place on a grill and cook until browned and soft, about 3 to 5 minutes. Remove to a chopping board and slice scallions into 1/2-inch pieces. Press the tomatillos to flatten with the flat side of a large knife.

Spread cheeses over entire surface of tortilla. Top with scallion, flattened tomatillos and cilantro leaves. Season with salt and pepper to taste. Add another tortilla on top and brush with olive oil.

Slide the quesadilla onto the grill. Check the underside, when it starts to brown but before it chars, flip it over onto the other side and grill until the grill marks are precise. Slice into wedges or squares and serve it while the cheese is bubbling hot.

Attributed to: Also – 1464 Holbrook Avenue’s expansive backyard grilling space.