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.
Grilled Veggie Quesadilla
This healthier Grilled Veggie Quesadilla with Basil Pesto features Portobello mushroom, summer squash, zucchini, red bell pepper and whole wheat tortillas.
- 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.)
Preheat grill or broiler to high.
Brush bell pepper, mushroom, onion, zucchini, and summer squash with 1 tsp. oil.
Grill or broil vegetables for 3 to 5 minutes on each side, or until tender. Set aside.
Heat ½ tsp. oil in large nonstick skillet over medium heat.
Place two tortillas in skillet; cook, turning once, for 1 to 2 minutes.
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.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Photo by Amanda Meixner