The Last Summer Grill

kdr*S

The Last Summer Grill

So, we normally build a meal around an idea, a mood, or an event... so on this the last grilling day of the Summer we built our idea around a food. These beautiful Klondike Potato's. These Tri-Color potato's were beautiful.
Keesha got them at the grocery store that she blog about a few post back.
I was so excited about this grocery store when she was telling me about it. Her sister lives in Kentucky and we actually talked about taking a trip up there so that we could go to this grocery store. Well, I was almost packed for the trip when one lazy day I was walking though my favorite grocery store (Target) and saw them. Sitting quietly on the second layer of strategically placed potato aisle. I was heart broken and happy in the same breath. I wanted to go to Kentucky but why... when my favorite store had them all along. My chest was full of pride... My grocery store may not have that beautiful lush produce array but they know their potatos!

Okay, so back to reality.


We grilled everything in sight.
Menu: Grilled Hot Dogs (Smart Dogs)
Grilled Cabbage
Grilled Klondike Potatos
Grilled Double Decker Quesadilla
Fried Brussels Sprouts (taking a day off our diet)
Baked Beans

It was so delicious.

How to make our grilled Double Decker Quesadilla

• 12 flour Tortillas,
• 1-1/2 cups grated Cheese (which ever kind you like)
  
• Morning Star Chicken Strips (vegetarian meat optional)
• Sweet Corn (off the cob or frozen, can is rarely an option)
  
• 3 green onions
• thinly sliced
• Canola oil
• Salt and freshly ground black pepper
• Cilantro leaves for garnish
• Optional: sour cream (its really not an option in my house)
  

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• Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Cheese, some of the Chicken and green onion among the tortillas (in that order); season with salt and pepper to taste.
• You are going to be making layers... I only did two but you can build them as grand as you like. Make sure that your last layer is a tortilla.
• Brush the tops of the tortillas with canola oil. Carefully place on the grill and grill until lightly golden brown—about 2 minutes. (this is the hardest part of the whole recipe)
  
• Flip the quesadillas over, and close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted.
• Remove from the grill, cut into quarters and top each quarter with some of the Sour Cream...Garnish with cilantro leaves and serve.

Lastly, We had Watermelon and Fresh Mint Spritzers

TOTALLY refreshing... Just what we needed to wash down our hardy meal.

Take your watermelon (seeds and all) place into food processor, blend well.
Strain, put back into processor add mint, blend well.
Pour into pitcher, add carbonated water plain or flavored and crushed ice.
Perfection!!!

See you next year Summer!!!