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Name: Vegetable Almond Quesadilla
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: ALMOND PESTO; 1/2 cup blanched almonds; 1 cup packed cilantro leaves; 1/4 cup fresh lime juice; 1/2 teaspoon sea salt; VEGETABLES; 1 teaspoon Extra virgin olive oil; 1/2 teaspoon garlic minced; 2 cups corn off the cob; 1/2 cup red onions; 1 cup Zucchini diced; 1 cup carrots diced; 1 cup summer squash diced; 1 cup Red bell pepper diced; 3/4 cup cilantro minced; ASSEMBLY; 1/4 cup Extra virgin olive oil; 1 package whole wheat tortillas

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INGREDIENTS

ALMOND PESTO
1/2 cup blanched almonds
1 cup packed cilantro leaves
1/4 cup fresh lime juice
1/2 teaspoon sea salt
VEGETABLES
1 teaspoon Extra virgin olive oil
1/2 teaspoon garlic ; minced
2 cups corn off the cob
1/2 cup red onions
1 cup Zucchini ; diced
1 cup carrots ; diced
1 cup summer squash ; diced
1 cup Red bell pepper ; diced
3/4 cup cilantro ; minced
ASSEMBLY
1/4 cup Extra virgin olive oil
1 package whole wheat tortillas

Servings

INSTRUCTIONS

Pesto

In a food processor, grind almonds to a meal. Add remaining ingredients and puree until it is a paste. Reserve

Vegetables

In a saute pan on medium heat, add the oil, garlic, corn and onions. Cook for 2 minutes and add remaining ingredient. Cook for another 5 minutes and add remaining ingredients. Cook for another 5 minutes. Add pesto to the vegetable mixture and simmer for another 5 minutes.

Assembly

Place 1/2 to 3/4 cup of the filling onto a tortilla and fold over into a half moon shape. Heat 1 tablespoon of olive oil in a 12 inch saute pan on medium heat. Cook two at a time, turning once and lightly browning each side. Repeat cut finished tortillas into wedges. As an option a vegan cheese can be added when assembling tortillas,

NOTES

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Vegetable Almond Quesadilla

ALMOND PESTO
1/2 cup blanched almonds
1 cup packed cilantro leaves
1/4 cup fresh lime juice
1/2 teaspoon sea salt
 VEGETABLES
1 teaspoon Extra virgin olive oil
1/2 teaspoon garlic minced
2 cups corn off the cob
1/2 cup red onions
1 cup Zucchini diced
1 cup carrots diced
1 cup summer squash diced
1 cup Red bell pepper diced
3/4 cup cilantro minced
 ASSEMBLY
1/4 cup Extra virgin olive oil
1 package whole wheat tortillas

Pesto
In a food processor, grind almonds to a meal. Add remaining ingredients and puree until it is a paste. Reserve
Vegetables
In a saute pan on medium heat, add the oil, garlic, corn and onions. Cook for 2 minutes and add remaining ingredient. Cook for another 5 minutes and add remaining ingredients.  Cook for another 5 minutes.  Add pesto to the vegetable mixture and simmer for another 5 minutes.
Assembly
Place 1/2 to 3/4 cup of the filling onto a tortilla and fold over into a half moon shape.  Heat 1 tablespoon of olive oil in a 12 inch saute pan on medium heat.  Cook two at a time, turning once and lightly browning each side. Repeat cut finished tortillas into wedges. As an option a vegan cheese can be added when assembling tortillas,

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Nutrition

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Serving Size: 1 Serving (1400g)
Recipe Makes: 1 Servings

Calories: 2390
Calories from Fat: 1561 (65%)

Amt Per Serving		% DV

	Total Fat 173.5g	231 %
	Saturated Fat 71.5g	357 %
	Monounsaturated Fat 71.2g
	Polyunsanturated Fat 19.5g
Cholesterol 264.9mg		82 %
Sodium 1929.4mg		67 %
Potassium 2934.2mg		77 %
Total Carbohydrate 189.9g		56 %
	Dietary Fiber 44.4g	178 %
	Sugars, other 145.5g
Protein 48.2g		69 %
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.

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Calories per serving: 2390

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