Grilled Vegetable Quesadilla

Ingredients:

• 1/4 cup grated cheddar (about 30 g)
• 1/4 cup grated Pepper Jack cheese (about 30 g)
• 1/4 cup frozen corn kernels
• 1/8 tsp ground cumin
• 1 clove of garlic, grated
• Half a small red bell pepper, finely diced
• Two wheat tortillas (25 cm)
• Guacamole for serving
• Sour cream for serving
• Special equipment: Round folding basket (30 cm) for grilling quesadillas

Preparation:

1. Preheat the grill to high heat. In a medium bowl, combine all the cheese, corn, cumin, garlic, bell pepper, 1/4 teaspoon salt, and a few grinds of black pepper.
2. Place one tortilla in the quesadilla grill basket. Sprinkle the cheese mixture over the top, leaving a 0.5 cm (1/4 inch) border. Place a second tortilla on top, then close the basket according to the manufacturer's instructions.
3. Place the quesadilla on the grill rack, cover, and cook until the cheese is just beginning to melt and the tortilla is golden brown on the bottom, 2 to 3 minutes. Turn the rack over and continue cooking until the cheese is completely melted and the tortilla is golden brown, 2 to 3 minutes.
4. Transfer the quesadilla to a cutting board and cut into 8 pieces. Serve with guacamole and sour cream.