Mexican

Grilled Vegetable Quesadillas

Prep Time: 8 min  |  Cook Time: 18 min  |  Servings: 4  |  Calories: 526
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Grilled Vegetable Quesadillas
Prep Time
8 min
Cook Time
18 min
Servings
4
Calories
526

Make this veggie quesadilla any time you’re in the mood for a meal that’s packed with seasoned grilled zucchini, bell peppers and melted Sargento® Shredded 4 Cheese Mexican - Fine Cut between two hearty tortillas with adobo sauce and your favorite Mexican garnishes.

Ingredients
  • 2 Tbsp. olive oil
  • 1 to 2 Tbsp. pureed chipotle chilies in adobo sauce
  • 1 red bell pepper
  • 8 whole green onions
  • 2 small zucchini or yellow squash, quartered lengthwise
  • 8 (6-inch) whole wheat flour tortillas
  • 2 cups (8 oz.) Sargento® Shredded 4 Cheese Mexican - Fine Cut, divided
  • 1/4 cup chopped cilantro
  • Sour cream, salsa, guacamole (optional)
Directions
  1. Combine oil and chilies. Set aside 1 tablespoon of the mixture. Brush remaining mixture over both sides of vegetables.
  2. Grill vegetables over medium coals 10 minutes or until tender, turning occasionally. Cut bell peppers and zucchini crosswise into 1/4-inch slices.
  3. Sprinkle half of cheese over four tortillas; drizzle reserved oil mixture over cheese. Top with grilled vegetables, cilantro, remaining cheese and tortillas. Grill quesadillas over medium-low coals 3 minutes per side or until cheese is melted and tortillas are lightly toasted. Cut into wedges and garnish with sour cream, salsa and guacamole, if desired.

Serving Size 4

Calories 526

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

Amount/Serving %DV*
Total Fat 30.90g 49%
Sat. Fat 13.00g 61%
Mono Unsat. Fat 9.90g
Poly Unsat. Fat 1.20g
Cholesterol 52mg 18%
Sodium 1032mg 39%
Amount/Serving%DV*
Total Carbohydrate 45g 15%
Dietary Fiber 3g 4%
Sugars 0g
Protein 19g
Amount/Serving%DV*
Vitamin A 100RE
Vitamin C 38mg 63%
Calcium 436mg 51%
Iron 3mg 17%