Are you a basil fan? If so, then this quesadilla is for you! Chock-full of veggies, this quesadilla makes the perfect vegetarian dish.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup loosely packed fresh basil leaves
1/4 cup coarsely chopped walnuts, toasted
1 clove garlic
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
2 portobello mushrooms, gills removed
2 zucchini, halved lengthwise
1 cup Cracker Barrel Shredded Creamy Mexicana Cheese
4 large flour tortillas
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How do I make it ?
Heat barbecue to medium heat.
Blend first 3 ingredients and 2 Tbsp. dressing in blender until combined.
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; dollop 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.
Kraft Kitchen Tips!
The 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 flavourful quesadillas.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 650 mg
Carbohydrate 38 g
Fibre 4 g
Sugars 7 g
Protein 17 g
4 servings, 1 quesadilla (222 g) each
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.