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.
|Serving Size: 1 Serving (606g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 561 (39%)|
|Amt Per Serving||% DV|
|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 %|
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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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