Tasty Tuesday!

Grilled Vegetable Quesadillas with Rhubarb Salsa

     Grilling season is in full swing! I've always enjoyed grilling out with friends and at one time it was a weekly and sometimes bi-weekly event. I haven't been able to grill as much as I used to but I still enjoy inviting friends over, having a few beers, and grilling food. A lot of people think that grilling is only for meat eaters but I say NAY! Besides the endless varieties of veggie burgers, tofu hot dogs, and soy sausages, which are all really tasty, the grill can be used for a wide variety of vegetarian dishes.

     This week I bring you Grilled Vegetable Quesadillas with Rhubarb Salsa. Veggie quesadillas are a great and easy way to feed a crowd and with the addition of rhubarb salsa you can't go wrong. This is honestly the first time I had made anything with rhubarb so it has always been a bit of a mystery. I had actually never tasted it until someone recently made a strawberry and rhubarb pie. My local grocery store had plenty on hand and for a very good price so I had to buy a few stalks. Rhubarb has a bit of a sour taste but not too much. It goes great with sweet items and even balances nicely with spicy items like the ingredients found in this salsa. Enjoy!

          Vegetable Quesadillas

• 2 tablespoons olive oil
• 1 tablespoon pureed chipotle chilies in adobo sauce
• 1 red bell pepper
• 8 whole green onions
• 2 small zucchini or yellow squash, quartered lengthwise
• whole wheat flour tortillas
• shredded cheese (I used a 4-cheese Mexican blend)
• 1/4 cup chopped cilantroSour cream, guacamole (optional)

1. Combine oil and chilies in adobo sauce. Set aside 1 tablespoon of the mixture. Brush remaining mixture over both sides of vegetables or use as a marinade. 
2. Cut bell peppers and zucchini crosswise into 1/4-inch slices.
3. Grill vegetables until tender, turning occasionally.
4. Sprinkle half of cheese over four tortillas; drizzle reserved oil mixture over cheese. Top with grilled vegetables, cilantro, remaining cheese and tortillas. Grill quesadillas over medium-low coals 3 minutes per side or until cheese is melted and tortillas are lightly toasted. Cut into wedges and garnish with sour cream, rhubarb salsa and guacamole, if desired.

          Rhubarb Salsa

• 2 medium stalks rhubarb split lengthwise and cut into 1/4 inch chunks
• 1/3 cup finely minced scallions
• 1 jalapeño, seeded and minced
• 1/2 cup pickled cocktail onions, halved (finely chopped white onion can be substituted)
• 2 teaspoons honey
• 3 tablespoons cider vinegar
• Salt
• Chipotle powder or cayenne (optional)

1. Have a bowl of ice and water ready. Bring 2 quarts of water to a boil in a saucepan or pot, add the rhubarb, blanch 20 seconds, then scoop out with a slotted spoon into the ice water. After a minute, drain well and transfer to a medium-size bowl. 
2. Fold in the scallions, jalapeño and cocktail onions. 
3. Blend the honey into 1 tablespoon of the vinegar and add. Season with about 1/4 teaspoon salt and chipotle or cayenne to taste if desired.

Take care of yourself and each other...