<http://schema.org/recipeInstructions>
" Prepare outdoor grill for direct grilling on medium-high. Place onion, jalape\u00F1o, garlic, and tomatoes on hot grill grate. Cook tomatoes about 8 minutes or until skin blisters and splits, turning over once. Cook onion, jalape\u00F1o, and garlic 12 minutes or until charred and softened, turning over once. Reduce grill heat to medium-low. Remove and discard peel from tomatoes and garlic; transfer to blender. Discard seeds and ribs from jalape\u00F1o; add to blender along with onion, half of cucumber, lime juice, and 1/2 teaspoon salt. Puree until smooth. Transfer to bowl; cover, set in larger bowl filled with ice and water, and refrigerate until cold, about 10 minutes. Or, cover soup and refrigerate at least 4 hours. Finely chop remaining cucumber. Meanwhile, divide half of cheese among 6 tortillas. Top with beans, half of cilantro, remaining cheese, and remaining tortillas. Carefully transfer to grill; cook quesadillas 6 minutes or until cheese melts, turning over once. Cut quesadillas into wedges. Divide soup among 4 bowls. Top with avocado, remaining cucumber, and cilantro. Serve with quesadillas."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11161/tomato-soup-quesadilla-dippers-recipe-ghk0811/?src=shelter_footer>