Blooming quesadilla ring with arugula and strawberries
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill (with grill plate), bowl, cheese grater
Ingredients
• 10 small wheat flour tortillas (20 cm ø)
• 150 g grated Cheddar
• 150 g mozzarella, grated
• 100 g arugula, chopped
• 100 g strawberries, cut into small
cut into pieces
• 1 small onion, finely chopped
• optional: 1 tbsp maple syrup for
a sweet note
• Salt & pepper to taste
• Olive oil
• Fresh coriander for garnishing
For the lime cream:
• 200 g Greek yogurt
• Juice and zest of 1 organic lime
• 1–2 tablespoons maple syrup
• 1 pinch of salt
preparation
➊ Prepare the grill for indirect grilling and set it to 190°C. For the filling, combine the arugula, strawberries, and chopped onion in a bowl. Season with maple syrup, salt, and pepper to taste. Add most of the grated cheese and mix well.
➋ Split the tortillas in half and spread the filling evenly. Then roll them into a cone shape and arrange them on a heatproof surface in a circle around a small bowl, into which the lime cream will later be added. Sprinkle the remaining cheese over the tortillas and carefully remove the bowl.
➌ Grill the quesadilla ring indirectly for 15–20 minutes until golden brown and the cheese is melted.
➍ For the lime curd, combine the Greek yogurt with the lime juice and zest in a bowl. Add a tablespoon of maple syrup and stir until well blended. Adjust the sweetness to taste. Finally, add a pinch of salt to intensify the flavors.
➎ Remove the quesadilla ring from the grill and let it cool briefly. Garnish with fresh cilantro, place the bowl of lime curd in the center as a dip, and serve.
Recipe by Thomas Madel
"Sir Grillalot" – Traeger ambassador Thomas Madel from Günzburg uses this pseudonym on his Instagram and Facebook channels. FIRE&FOOD asked "Sir Grillalot" to create winter-inspired roast beef recipes.
Recipe from FIRE&FOOD issue 02/2025
