Grilled Veggie Quesadilla

Grilled Veggie Quesadilla

Craving cheese, but don’t want to wreck your diet? This Grilled Veggie Quesadilla is bursting with a rainbow of vegetables and oozing with melted cheese, so it’s just the ticket.

Your average quesadilla calls for enough cheese to sufficiently glue two sides of a tortilla together permanently.

Now don’t get me wrong, I won’t deny that’s usually pretty delicious. But this elevated veggie quesadilla incorporates the rich flavors of summer squash, meaty Portobello mushrooms, sweet red onions, and crisp bell peppers.

The whole lot is blanketed in mozzarella and goat cheese and drizzled with a fresh basil pesto.

This healthier Grilled Veggie Quesadilla with Basil Pesto features Portobello mushroom, summer squash, zucchini, red bell pepper and whole wheat tortillas.

This healthier Grilled Veggie Quesadilla with Basil Pesto features Portobello mushroom, summer squash, zucchini, red bell pepper and whole wheat tortillas.

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Grilled Veggie Quesadilla

This healthier Grilled Veggie Quesadilla with Basil Pesto features Portobello mushroom, summer squash, zucchini, red bell pepper and whole wheat tortillas.

Course Main Course
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings
Calories 252 kcal
Author Beachbody

Ingredients

  • ½ medium red bell pepper stem and seeds removed and discarded, cut into four pieces
  • 1 medium Portobello mushroom cut into ½-inch slices
  • ½ medium onion cut into ½-inch slices
  • 1 medium zucchini sliced diagonally into ¼-inch slices
  • 1 medium summer squash sliced diagonally into ¼-inch slices
  • 2 tsp. olive oil divided use
  • 4 (8-inch) whole wheat tortillas
  • 4 tsp. prepared pesto sauce
  • 4 Tbsp. mozzarella cheese (2 oz.)
  • 4 Tbsp. soft goat cheese (2 oz.)

Instructions

  1. Preheat grill or broiler to high.
  2. Brush bell pepper, mushroom, onion, zucchini, and summer squash with 1 tsp. oil.
  3. Grill or broil vegetables for 3 to 5 minutes on each side, or until tender. Set aside.
  4. Heat ½ tsp. oil in large nonstick skillet over medium heat.
  5. Place two tortillas in skillet; cook, turning once, for 1 to 2 minutes.
  6. Top each tortilla with 1 tsp. pesto sauce, 1 Tbsp. mozzarella cheese, 1 Tbsp. goat cheese, and ¼ of grilled vegetables. Fold tortilla in half; cook, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown. Repeat with remaining tortillas and ingredients; cook in remaining ½ tsp. oil.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Grilled Veggie Quesadilla
Amount Per Serving (1 quesadilla)
Calories 252 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 9mg 3%
Sodium 437mg 18%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 7g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

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P90X/P90X2 Portions
2 Vegetables
½ Dairy
½ Grain Carb

P90X3 Portions
½ Protein
2 Carbs
1 Fat

Body Beast Portions
2 Vegetables
1 Protein
1½ Starch
1 Fat

Containers
1 Green
1½ Yellow
½ Blue
1½ tsp.

2B Mindset Plate It!
Add a protein for lunch.

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Photo by Amanda Meixner