Grilled Vegetable Quesadillas

Grilled Vegetable Quesadillas with fresh mozzarella cheese and pesto - using fresh ingredients found at your local market, these quesadillas are perfect for a healthy lunch or dinner.

Grilled Vegetable Quesadillas with fresh mozzarella cheese and pesto – using fresh ingredients found at your local market, these quesadillas are perfect for a healthy lunch or dinner.

INGREDIENTS
  • 4 large ancient grain tortillas
  • 2 large zucchini sliced into 1/4 inch slices
  • 2 large squash I used a cousa squash, but yellow zucchini is fine too, sliced into 1/4 inch slices
  • 4 large portobello mushrooms sliced
  • 4 red bell peppers or sweet pointed red peppers
  • 1 large red onion sliced
  • 2 cups mozzarella cheese shredded
  • 8 tbsp pesto store bought
  • 1/4 tsp salt or to taste
  • 1/2 tsp salt or to taste

INSTRUCTIONS

  • Turn your grill on and let it heat up to about 300 to 350 F degrees.
  • Season the zucchini, squash and mushrooms with salt and pepper.
  • Grill the vegetables, including the peppers on both sides until grill marks form. Remove from grill and set aside. Make sure you grill the peppers until they're charred.
  • Let the peppers cool then careful remove the skin and seeds from the peppers then wash them out.
  • Take a large tortilla and spread 2 tbsp of pesto over the top of the tortilla. Arrange grilled vegetables on half of the tortillas, some zucchini, squash, red onion, mushrooms and peppers. Top with about 1/2 cup of mozzarella cheese, use less if preferred. Flip over the other half of the tortilla to form half a circle and press down. You can use a panini press to grill the quesadilla or use a skillet. If you're using a skillet, spray the bottom of the skillet with cooking spray. Place the quesadilla and grill it on both sides until golden brown, about 3 minutes per side.
  • Repeat with remaining tortillas and grilled vegetables.
  • Cut each quesadilla in 4 and serve.

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