Grilled Veggie-Cheese Quesadillas

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Prep Time

30mins

time to table icon

Time to Table

40mins

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Serves

4

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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

  1. Heat the grill.
  2. Combine the cottage cheese, cilantro and cumin in small bowl; set aside.
  3. Toss the zucchini, summer squash, bell pepper, mushroom and onion with the oil.
  4. 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.
  5. Arrange the tortillas on a surface; spread the cottage cheese mixture over the bottom half of the tortillas leaving a 1-inch edge.
  6. 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.
  7. 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

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