Amarillo Vegetable Kabobs with Poblano Quesadillas

By Hklbrries

Ingredients

• Marinade:
• 1/4 cup minced scallions
• 1/4 cup peanut oil
• 3 lime slices
• 2 cloves garlic, peeled, slightly crushed
• 1 bay leaf
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp salt
• 1 tbsp fresh lime juice
• Vegetables:
• 1 red pepper, seeded and cut into large chunks
• 1 yellow pepper, seeded and cut into large chunks
• 1 orange pepper, seeded and cut into large chunks
• 1 small (4 ounce) zucchini, cut into 8 (1/2-inch thick) slices
• 1 small (4 ounce) yellow squash, cut into 8 (1/2-inch thick) slices
• 4 large jalapenos, halved lengthwise, seeded
• 2 large ears corn, husked, quartered crosswise
• 8 (5 ounces) mushroom caps
• 4 scallions, trimmed, cut into 2 1/2-inch lengths
• Quesadillas:
• 8 (7 inch) flour tortillas
• 1 1/3 cups (6 ounces) shredded Monterey Jack cheese
• 1 poblano chili, roasted, peeled, seeded and diced, or 1/2 cup canned diced green chiles

Details

Servings 4

Preparation

Step 1

Marinade: In large bowl, mix ingredients until blended. Add vegetables, toss to coat. Marinate at room temperature 1 hour, stirring occasionally.

Soak: 4 (16 inch) wooden skewers in water to cover for 20 minutes. Prepare grill for barbecue or preheat grill pan or broiler.

Drain skewers. Remove vegetables from marinade; discard marinade. Thread 1 skewer through peppers; thread another skewer alternately through pieces of zucchini, yellow squash and jalapeno halves. Thread another skewer through corn chunks; thread last skewer alternately through pieces of mushrooms and scallions.

Grill kabobs 4 to 6 inches from hot coals 15 to 20 minutes for peppers, 15 minutes for squashes, 12 minutes for corn and 8 minutes for mushrooms and scallions, turning frequently. Remove from grill to serving platter; cover loosely with foil.

Quesadillas: Cover 4 tortillas with cheese and diced poblano. Top with remaining tortillas. Grill 1 to 2 minutes per side or until cheese is melted; cut each into quarters. Add to vegetables on platter. Sprinkle with cilantro.