Grilled Mediterranean Quesadillas
|Amount Per Serving||Value|
|Protein (g)||8.0 g|
|Total Carbohydrates (g)||23.0 g|
|Sugar (g)||5.0 g|
|Calcium (mg)||15.0 %|
|Fibre (g)||2.0 g|
|Sodium (mg)||590.0 mg|
|Fat (g)||15.0 g|
|Saturated Fat (g)||3.5 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||15.0 mg|
|Iron (mg)||8.0 %|
|Vitamin A||30.0 %|
|Vitamin C||120.0 %|
- 2 medium zucchini, sliced lengthwise
- 1 large red bell pepper, quartered
- 5 Tbsp. Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, divided
- 4 soft taco size tortillas
- 1/2 cup shredded part-skim mozzarella cheese
- 8 Kalamata olives
Or Try It With
Brush zucchini and red pepper with 1 tablespoon Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil and grill until tender. Remove to cutting board and cut into bite-size pieces; set aside.
Brush one side of tortillas with 2 tablespoons of the remaining Mayonnaise Dressing. Arrange grilled vegetables evenly over half of each tortilla. Sprinkle vegetables evenly with cheese and olives. Fold tortillas in half over filling .
Brush outside of tortillas evenly with remaining 2 tablespoons Mayonaise Dressing. Grill turning once, until golden and cheese is melted, about 2 minutes. Cut each quesadilla into 2 wedges.
More Recipes You'll Love
Explore our range of delicious, quick and easy recipes!