Grilled Vegetable Quesadillas

Name: Grilled Vegetable Quesadillas
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp pureed chipotle chilies in adobo sauce; 59 milliliters chopped cilantro; 8 6-inchs (6 inch) whole wheat flour tortillas; 8 whole green onions; 473 milliliters sargento fancy shredded 4 cheese mexican cheese; 2 Tbsps olive oil; 1 red bell pepper; 2 smalls zucchini or yellow squash, quartered lengthwise

You can never have too many Mexican recipes, so give Grilled Vegetable Quesadillas a try. For $1.75 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains approximately 20g of protein, 27g of fat, and a total of 477 calories. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 26 minutes. A mixture of chipotle chilies in adobo sauce, olive oil, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Ingredients

Servings:

1Tbsp

pureed chipotle chilies in adobo sauce 59milliliters

chopped cilantro 86-inchs

(6 inch) whole wheat flour tortillas 8

whole green onions 473milliliters

sargento fancy shredded 4 cheese mexican cheese 2Tbsps

olive oil 1

red bell pepper 2smalls

zucchini or yellow squash, quartered lengthwise

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.