Are you ready for a great new recipe to try on the grill? If you need to spice up your end-of-summer grilling, then you'll be excited to take a look at these amazing quesadillas, brough...
When I told my family we were having Grilled Hawaiian Quesadillas for dinner, my husband, Dustin asked, "Can you grill Rhodes Rolls into quesadillas?" The answer is YES! And oh my gosh, they were so good! Now that I’ve told you the ending, I’ll tell you how to make these yummy quesadillas. Here is a list of the ingredients:
- 8 Rhodes Texas™ Rolls or 16 Rhodes™ Dinner Rolls, thawed to room temperature
- 1 tablespoon olive oil
- 2 cups grated Monterey Jack cheese
- 1/4 pound deli ham, chopped
- 2 cups drained pineapple tidbits
- 3 tablespoons chopped fresh cilantro
I put a package of Rhodes Texas Rolls into the refrigerator in the morning… later that evening when we were ready for dinner I took the package out. The rolls were thawed and still cold. I let them sit on the counter for about 15 minutes. Letting the dough get to room temperature makes the dough really easy to roll out. I rolled each roll into an 8 inch circle. The recipe calls for 8 rolls, but I doubled it for friends and family.
Dustin turned on the grill to warm it up while I was rolling out the dough. I was excited that we were grilling, since the last thing I wanted to do was turn on the oven when it was 95 degrees outside. He brushed the grill with some olive oil to keep things from sticking.
I put the dough circles on a baking pan with some parchment paper in between each circle. Dustin grilled the rolls on the grill for 2-3 min. each side. While he did that, I combined the ham, pineapple and cilantro. (The recipe calls for diced ham but we already had some sliced ham for sandwiches. I just chopped it up and it worked just as well.)
After the rolls were finished on the grill, I put a layer of cheese on one side...
then a scoop or two of the ham mixture and another sprinkle of cheese.
Then I put a grilled roll on top, like a sandwich. Back on the grill they go till the cheese is melted…
We sat on the patio for dinner and like I told you already, dinner was a success! These Hawaiian Quesadillas reminded me of Hawaiian pizza but better! Cilantro, ham and pineapple on a soft thick tortilla, YUM! Dustin said he really liked them and was so happy we weren’t having chicken again… ha-ha. My friend Angie called the next day for the recipe! This recipe is definitely a keeper!
Grilled Hawaiian QuesadillasServings: 4-8 | Skills: Beginning | Prep Time: 20-30 min (not including thaw time) | Bake Time: 5-10 min
If you can't vacation in Hawaii... take the luau to your own backyard.Grilled Hawaiian Quesadillas
8 Rhodes Yeast Texas Rolls or 16 Rhodes Yeast Dinner Rolls, thawed to room temperature
1 tablespoon olive oil
2 cups grated Monterey Jack cheese
1/4 pound deli ham, chopped
2 cups drained pineapple tidbits
3 tablespoons chopped fresh cilantro
Spray counter lightly with non-stick cooking spray. Roll each Texas roll or 2 dinner rolls combined into a thin 8-inch circle.
Brush grill or grill pan with olive oil. Grill each roll, on both sides, about 2-3 minutes. Sprinkle 4 of the grilled rolls with 1/2 of the cheese.
Combine ham, pineapple and cilantro and toss together until well combined. Divide ham mixture equally between the 4 cheese topped grilled rolls.
Sprinkle remaining cheese over the top of the ham mixture. Place the remaining 4 grilled rolls over the cheese topped ham mixture. Place back on grill and grill until cheese is melted. Cut into wedges and serve.