Pesto made with fresh basil and garlic and crunchy walnuts adds terrific flavor to these zucchini-mushroom quesadillas.
What You Need
Original recipe yields 4 servings
1 cup loosely packed fresh basil leaves
1/4 cup chopped PLANTERS Walnuts
1 clove garlic
1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 portobello mushroom s, gills removed
2 zucchini, halved lengthwise
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
4 flour tortilla s (8 inch)
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Let's Make It
Heat grill to medium heat.
Blend first 3 ingredients and 2 Tbsp. dressing in blender until smooth.
Brush vegetables with remaining dressing; grill 6 min., turning after 3 min. Cut vegetables into thin slices.
Sprinkle 2 Tbsp. cheese onto half of each tortilla; top with basil mixture, vegetables and remaining cheese. Fold tortillas in half; press tops to flatten slightly.
Grill 2 to 3 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.
These vegetables can be grilled ahead of time. Refrigerate up to 24 hours before using to prepare quesadillas as directed.
Shredded cooked chicken, or cooked cleaned shrimp, would be delicious additions to these flavorful quesadillas.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.