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Grilled Vegetable Quesadillas with Kale Pesto
THE IRON YOU12Ingredients
55Minutes
720Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 zucchini (sliced into ¼-inch thick slices)
- 1 eggplant (small, diagonally sliced into ¼-inch slices)
- 1 red bell pepper (stemmed, seeded and quartered)
- 1 red onion (small, sliced into ¼-inch rounds)
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. fine-grain salt
- ground black pepper (to taste)
- 2 cups grated cheese (Monterey Jack is the best)
- 4 tortillas (large, or 8 small ones, to make cauliflower tortillas use this recipe)
- 4 Tbsp. pesto (kale, to make kale pesto use this recipe)
- 2 tsp. butter (divided)
- chopped parsley (freshly, or cilantro)
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium940mg39% |
| Potassium1340mg38% |
| Protein16g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate100g33% |
| Dietary Fiber16g64% |
| Sugars16g |
| Vitamin A50% |
| Vitamin C180% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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