Description
Delight in these crispy, golden quesadillas filled with grilled vegetables and melted cheese, served with yogurt sauce or fresh salsa.
Ingredients
Scale
- 4 Flour or whole wheat tortillas
- 2 cups Melted cheese (mozzarella or Monterey Jack)
- 1 cup Grilled bell peppers (red, yellow, or green)
- 1 medium Zucchini, sliced
- 1/2 medium Red onion, sliced
- 1/2 cup Sun-dried tomatoes, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Oregano (dried or fresh)
- 1/2 cup Yogurt sauce or fresh salsa (for serving)
Instructions
- Preheat the Grill: Heat your grill pan or outdoor grill to medium-high.
- Prepare the Filling: In a mixing bowl, combine grilled bell peppers, zucchini, red onion, sun-dried tomatoes, minced garlic, and oregano; toss well.
- Assemble the Quesadilla: Place a tortilla on the grill, sprinkle cheese over half of it.
- Add the Vegetable Mixture: Layer the prepared vegetable mixture atop the cheese and fold the tortilla.
- Grill to Perfection: Cook for about 3–4 minutes on each side, until golden brown and crispy.
- Slice and Serve: Remove from the grill, slice into wedges, and serve hot with yogurt sauce or salsa.
Notes
For best flavor, marinate your vegetables in olive oil, salt, and pepper before grilling. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg