Grilled Vegetable Quesadillas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled summer vegetables—zucchini, squash, asparagus, and mushrooms—stuffed into warm tortillas with melted mozzarella. A light, fresh vegetarian dinner showcasing the best of summer produce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small zucchini (sliced lengthwise into 1/4-inch thick slices)
- 1 small summer squash (sliced lengthwise into 1/4-inch pieces)
- 1 red, orange or yellow bell pepper (, quartered with seeds and stems removed)
- 1 anaheim pepper (quartered with seeds and stem removed)
- 1 small red onion (sliced into 1/4-inch thick rounds)
- 1 large Portobello mushroom (cleaned and sliced into 1/2-inch pieces)
- 1/2 bunch asparagus (ends trimmed)
- 1/2 bunch cilantro (chopped)
- 2 Tablespoons olive oil
- Kosher salt & freshly ground pepper
- 4-6 tortillas
- 1 1/2 cups freshly grated mozzarella cheese (divided)
- 1 1/2 cups freshly grated pepperjack cheese (divided)
- Salted butter or oil for the pan
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 837mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 636mg
- Calcium
- 578mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 837MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.