Servings: 6 Quesadillas
Grilled Portobello and Summer Squash Quesadillas
Level up your summer with these Grilled Portobello and Summer Squash Quesadillas!
Ingredients
- 1 red bell pepper cored and quartered
- 1 orange bell pepper cored and quartered
- 1 pasilla pepper cored and halved
- 1 red onion cut into thick rounds
- 2 medium zucchini squash sliced into 1/4-inch strips
- 2 patty pan squash sliced into 1/4-inch rounds
- 2 portobello mushrooms
- 6 large gluten-free flour tortillas
- 2 to 3 cups mozzarella cheese grated
Instructions
- Preheat the grill to medium high. Brush all of the vegetables with olive oil and sprinkle with sea salt.
- Place the vegetables on the hot grill and cover. Cook for 5 to 8 minutes, flip and continue grilling another 5 to 8 minutes, or until charred and soft. Transfer vegetables to a cutting board and chop into bite sizes.
- Heat a skillet to medium-high and add enough oil to lightly coat the surface.
- Place one large flour tortilla on the hot skillet and sprinkle desired amount of mozarella cheese (I use about 1/4 to 1/3 cup per quesadilla) over the whole tortilla. Cook for about 30 seconds to 1 minute, or until cheese is mostly melted.
- Layer a generous amount of vegetables over half of the tortilla, then fold tortilla in half. continue cooking until tortilla reaches desired level of crisp. Transfer to a cutting board and chop into pieces. Repeat for remaining ingredients.
Nutrition
Serving: 1Quesadilla, Calories: 484kcal, Carbohydrates: 61g, Protein: 20g, Fat: 18g, Fiber: 4g, Sugar: 6g