Quesadillas on the BBQ

Quesadillas on the BBQ

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"Quick and easy supper on a hot day. You can substitute cooked chicken or imitation crab for the shrimp, and use your choice of veggies and cheese. Serve with a tossed salad and Mexican rice."
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30 m servings 374 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 906 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Preheat an outdoor grill for low heat.
  2. Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in half to cover the filling.
  3. Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream.



Perfect idea and great taste; the only suggestion would be to sprinkle cheese first and then again last to ensure that the other filling stay in the quesedilla.

This was a great meal for the cottage. When my girl friend and I spent a week at the cottage we planned out a week worth of BBQ recipes from various places around the world. The Quesadillas wer...

Definately take the suggestion of putting the cheese on both sides to hold the ingredients in and using your imagination with the ingredients. I used chicken instead of shrimp because I am aller...

This is a great summer time recipe for the grill. I followed the advice with the cheese on either side to hold the filling together. Worked great!

Loved these fun quesadillas. The grill marks look great, and I used melted butter on both sides, which made the flour tortilla crispy and flaky, not to mention delicious.

Overall these were pretty good but honestly we just prefer the traditional quesadillas, it may be because I used whole wheat tortillas. Sounded good though!

Easy and good!

Great weekend food. Kids love them. You can spice them up or keep them milder just by adding jalapenas. Love these.

These were very good and easy to adapt to individual tastes and dietary needs. Added black beans to all of them. Left out cilantro, substituting flat leaf parsley. Left the shrimp out for the ve...

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