Grilled Pepper-and-Squash Quesadillas
40 mins (prep 10, cooking 30)
14 ingredients
makes 4 entrée or 8 appetizer servings
Vegetables go from boring to brilliant when grilled and placed in a quesadilla. The trick to keeping the flour tortillas together is cheese—it must melt to hold everything in place.

Categories:  grill , coastal-living , family , vegetables , cheese , appetizers , main-dishes ,
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Serving Size (81.52 g)
Servings 4
Amount per Serving
Calories 416.91 Calories from Fat 244.17
% Daily Value *
Total Fat 27.13g 166.92%
Saturated Fat 7.97g 159.36%
Trans Fat 0.17g %
Cholesterol 16.58mg 22.11%
Sodium 859.96mg 143.33%
Total Carbohydrate 34.78g 46.37%
Dietary Fiber 1.25 g 19.96%
Sugars 0.82 g %
Protein 9.43g 75.43%
Vitamin A 247.35IU% Vitamin C 0.0mg%
Calcium 169.65mg% Iron 2.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
or, poblano pepper, or, mexican seasoning, ground cumin, small onion, yellow squash, prepared salsa