Original recipe from Domesticate Me: http://www.domesticate-me.com/grilled-vegetable-quesadilla/
1. Start by preparing your vegetables. Drizzle the sliced vegetables with 2 tbsp olive oil and season with salt and white pepper.
Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender.
2. Remove the vegetables from the grill and let cool for 5 minutes. Cut the grilled vegetables into roughly 1-inch pieces and set aside.
3. To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto. Sprinkle ¼ cup mozzarella cheese on ½ of the tortilla. Add ¼ of the grilled vegetables and crumble 1 oz of goat cheese over them. Sprinkle another ¼ cup mozzarella on top and fold the tortilla over to close.
4. Place the quesadilla on a lightly oiled grill (or grill pan) and cook for 3 minutes on each side until the cheese in fully melted. Slice and serve the classiest quesadillas ever.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (606g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1429 | ||
Calories from Fat: 561 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.4g | 83 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 26.8g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 95mg | 29 % | |
Sodium 2776.3mg | 96 % | |
Potassium 887.7mg | 23 % | |
Total Carbohydrate 156.9g | 46 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 146.3g | ||
Protein 58.4g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1429
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