In the Kitchen Recipes

Grilled Veggie Quesadillas –

February 8, 2017
eat clean, clean eating, vegetarian, quesadilla, 21 day fix, healthy living

Calling all VEGGIE LOVERS!

Wife win! 😊💪🏻 These Grilled Veggie Quesadillas were a healthy choice recipe I had planned on making for a Super Bowl snack.

But my husband turned up his nose at these – he’s NOT a veggie eater! So I skipped them on Super Bowl Sunday in favor of a couple of other healthy recipes that he was more in favor of. But – he didn’t get off the hook!!

— I stayed home sick with my daughter, so I had another chance to make them
— AND…since he was doing office work at home
–GOTCHA… I served it up for him and he ate the whole thing! lol

He better watch out – now I know how to get him to eat his veggies!! I am not kidding — that’s no easy feat!!

I’ll be working this one into the meal plan!

eat clean, clean eating, vegetarian, quesadilla, 21 day fix, healthy living

Here is what you need:

  • ½ medium red bell pepper, stem and seeds removed and discarded, cut into four pieces
  • 1 medium Portobello mushroom, cut into ½-inch slices
  • ½ medium onion, cut into ½-inch slices
  • 1 medium zucchini, sliced diagonally into ¼-inch slices (I bought pre-sliced to save time!)
  • 1 medium summer squash, sliced diagonally into ¼-inch slices
  • 2 tsp. olive oil, divided use
  • 4 (8-inch) whole wheat, whole grain tortillas
  • 4 tsp. prepared pesto sauce
  • 4 Tbsp. mozzarella cheese (2 oz.)
  • 4 Tbsp. soft goat cheese (2 oz.)

Steps:

  1.  Preheat grill or broiler to high. (I broiled)
  2. Brush bell pepper, mushroom, onion, zucchini, and summer squash with 1 tsp. oil.
  3. Grill or broil vegetables for 3 to 5 minutes on each side, or until tender and set aside.
  4. Heat ½ tsp. oil in large nonstick skillet over medium heat.
  5. Place two tortillas in skillet; cook, turning once, for 1 to 2 minutes.
  6. Top each tortilla with 1 tsp. pesto sauce, 1 Tbsp. mozzarella cheese, 1 Tbsp. goat cheese, and ¼ of grilled vegetables. Fold tortilla in half; cook, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.
  7. Repeat with remaining tortillas and ingredients; cook in remaining ½ tsp. oil.

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