Grilled Vegetable Quesadillas
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
637 kcal
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Course
Main Course, Lunch
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Cuisine
American
Grilled Vegetable Quesadillas
Description
The vegetables are sliced and lightly salted, then grilled over medium heat until tender with charred marks, enhancing their flavor. Removing the skins and seeds from the peppers after grilling softens them further and improves texture. The combination of vegetables provides a mix of textures and sweet, earthy flavors.
Mozzarella cheese inside melts to create a stretchy, creamy filling, balanced by pesto spread on the tortilla for an herbaceous touch. Pressing and grilling the tortillas creates a crisp exterior contrasting with the warm fillings.
These quesadillas work well as a vegetarian main dish or a substantial snack. They can be served with salsa, sour cream, or guacamole for extra flavor.
Leftover quesadillas store well in an airtight container in the refrigerator for up to 3 days and reheat nicely in a skillet to keep the tortillas crisp. They can also be frozen individually wrapped for up to 4 months.
Ingredients
- 4 large tortillas I used ancient grains
- 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 bell pepper or sweet pointed red peppers, red
- 1 large red onion sliced
- 2 cups mozzarella cheese shredded
- 8 tablespoon pesto store bought
- ¼ teaspoon salt or to taste
- ½ teaspoon salt or to taste
Instructions
- Turn your grill on and let it heat up to about 300 to 350℉.
- 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 ½ 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.
Notes
- Store leftover quesadillas in an airtight container refrigerated for up to 3 days; reheat in a skillet to keep tortillas crisp.
- Freeze individual quesadillas wrapped in parchment paper for up to 4 months for convenient future meals.
- Removing skin and seeds from grilled peppers improves texture and taste inside the quesadilla.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 637kcal | 32% |
| Carbohydrates | 81g | 27% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 1315mg | 55% |
| Potassium | 2427mg | 52% |
| Fiber | 14g | 56% |
| Sugar | 23g | 46% |
| Vitamin A | 44895IU | 898% |
| Vitamin C | 262mg | 291% |
| Calcium | 586mg | 59% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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