Grilled Veggie-Cheese Quesadillas
Prep Time
30mins
Time to Table
40mins
Servings
4
Ingredients
- 1 cup Daisy Cottage Cheese
- 3 tablespoons coarsely chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1 small zucchini, sliced lengthwise 1/4-inch thick
- 1 small yellow summer squash, sliced lengthwise 1/4-inch thick
- 1 red bell pepper, quartered
- 1 medium Portabella mushroom cap
- 1 small red onion, cut into thin wedges
- 1 tablespoon canola oil
- 4 8-inch whole wheat tortillas
- 1/4 cup shredded Pepper Jack cheese
Ingredients
- 1 cup Daisy Cottage Cheese
- 3 tablespoons coarsely chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1 small zucchini, sliced lengthwise 1/4-inch thick
- 1 small yellow summer squash, sliced lengthwise 1/4-inch thick
- 1 red bell pepper, quartered
- 1 medium Portabella mushroom cap
- 1 small red onion, cut into thin wedges
- 1 tablespoon canola oil
- 4 8-inch whole wheat tortillas
- 1/4 cup shredded Pepper Jack cheese
Directions
- Heat the grill.
- Combine the cottage cheese, cilantro and cumin in small bowl; set aside.
- Toss the zucchini, summer squash, bell pepper, mushroom and onion with the oil.
- Grill the vegetables, covered, over medium heat or coals for 2 to 6 minutes, turning once and removing from the grill when tender. Cut into 1-inch pieces.
- Arrange the tortillas on a surface; spread the cottage cheese mixture over the bottom half of the tortillas leaving a 1-inch edge.
- Arrange the vegetables over the cottage cheese; sprinkle with Pepper-Jack cheese. Fold the top half of the tortilla over the vegetables, gently pressing to adhere.
- Grill the quesadillas, covered, over medium to medium-low heat or coals for 1 to 3 minutes or until lightly browned, turning once. To serve, cut in half.
- Calories:316
- Cholesterol:13
- Dietary Fiber:7
- Protein:16
- Sodium:729
- Total Carbohydrate:36
- Total Fat:14
