Mexican

Caprese Quesadilla

Prep Time: 10 Min  |  Cook Time: 25 Min  |  Servings: 4  |  Calories: 770
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Caprese Quesadilla
Prep Time
10 Min
Cook Time
25 Min
Servings
4
Calories
770

Ingredients
  • 1/2 cup balsamic vinegar
  • 2 Tbsp brown sugar
  • 3 Tbsp olive oil
  • 4 (9-inch) flour tortillas
  • 2 cups Sargento® Shredded Mozzarella - Traditional Cut
  • 1 cup roasted red peppers sliced
  • 2 large tomatoes sliced
  • 1 cup prepared Pesto
  • Salt to taste
  • Pepper to taste
  • 1/2 cup fresh basil leaves
Directions
  1. In a small saucepan on low heat add the balsamic vinegar and brown sugar and reduce by half. Set aside and cool.
  2. Heat a large pan on low heat with 2 teaspoon olive oil. Add 1 tortilla and place 1⁄2 cup of shredded cheese all around the tortilla. Then place on half of the tortilla 1⁄4 cup slice red pepper, sliced tomatoes, 1⁄4 cup pesto season with salt and pepper then fold in half. Cook for 3 minutes or until golden brown. Then flip quesadilla and brown the other half and cook for another 3 minutes.
  3. Remove from pan and cut and repeat with the other 3 tortillas.
  4. Cut each quesadilla into thirds. Then drizzle with Balsamic reduction and fresh basil leaves.

Serving Size 4

Calories 770

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 50.00g 77%
Sat. Fat 13.00g 66%
Mono Unsat. Fat 24.00g
Poly Unsat. Fat 11.00g
Cholesterol 30mg 10%
Sodium 1440mg 60%
Amount/Serving%DV*
Total Carbohydrate 54g 18%
Dietary Fiber 5g 20%
Sugars 17g
Protein 23g
Amount/Serving%DV*
Vitamin A 449RE
Vitamin C 45mg 70%
Calcium 566mg 60%
Iron 3mg 20%