Kitchen notes · a little help before you start
Grilled Vegetable Quesadillas
Grilled vegetables make a generous quesadilla filling, with sweet peppers and mushrooms tucked beneath melted mozzarella. Pesto gives the whole folded tortilla a savory edge. Cut it into wedges and enjoy the crisp outside with the soft, smoky vegetables inside.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch · Main course
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Char the peppers properly
Grill the vegetables until marked, keeping peppers on until charred before setting them aside to cool.
2. Prepare cooled peppers for filling
Remove the cooled peppers' skin and seeds, then wash them out before adding to the quesadillas.
3. Fill only one half
Spread pesto over the tortilla, arrange vegetables and cheese on half, then fold the other side over and press down.
Get to know the ingredients
Even zucchini slices
Slice zucchini and squash to the listed quarter-inch thickness before seasoning and grilling them.
Sliced portobellos
Slice the portobello mushrooms before seasoning them with the zucchini and squash for grilling.
Store-bought pesto
Use the listed pesto spread across each tortilla before arranging its grilled vegetable and mozzarella filling.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Grilled Vegetable Quesadillas
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cut the golden quesadillas into wedges
After cooking both sides until golden, repeat with remaining tortillas and cut each quesadilla into four to serve.
A little more help as you go
Two cooking options for folding
The filled quesadillas can cook in a panini press or a skillet sprayed with cooking spray, as directed.
Reheat on the stove for crispness
Use stovetop reheating to help prevent refrigerated tortillas getting soggy, with leftovers kept airtight.
A few questions you might have
Can I use yellow zucchini for the squash?
Yellow zucchini is explicitly allowed instead of the cousa squash mentioned in the ingredient note.
Must I use all the mozzarella listed per tortilla?
The assembly directions allow less mozzarella if preferred after adding vegetables to the pesto-spread tortilla.
How long can leftovers refrigerate?
Keep them in an airtight container in the refrigerator for up to three days. Stovetop reheating is recommended.
Can I freeze the quesadillas?
Freeze each quesadilla individually wrapped in parchment paper for up to four months.
Do I fold the tortilla before adding vegetables?
Keep it open for pesto and the half-side filling, then fold over and press before cooking golden on both sides.
Any more cooking tips?
Store leftovers in an airtight container in the fridge for up to 3 days, be sure to reheat on the stove if you want to prevent the tortillas from getting soggy. If you’d rather freeze the quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
