Grilled Veggie Quesadilla

Directions

  1. In a large blender, add the pesto crema ingredients and puree until smooth. Set half aside for dipping.
  2. Preheat a grill, grill pan, or oven broiler to high heat. In a large bowl, mix together all the vegetables, Knorr Professional Caldo de Vegetales, smoked paprika, and olive oil.
  3. Cook the marinated vegetables, in batches if needed, until tender and well-browned (about 5–10 minutes.)
  4. Assemble the quesadillas by evenly distributing the mozzarella cheese, grilled vegetables, and pesto crema between the tortillas. Fold in half and grill on both sides for 1 minute or until golden brown, pressing with a spatula.
  5. Grill the vegetables until slightly charred for an extra smoky flavor.

Ingredients

  • 8 oz. sour cream
  • 1 cup Hellmann’s® Real Mayonnaise
  • 4 cups basil, leaves, fresh
  • 1 cup cheese, Parmesan , grated
  • 1/2 cup oil, olive
  • 1/2 cup pine nuts, (or walnuts)
  • 4 garlic, clove(s)
  • 2 tsp. salt
  • 10 tortillas
  • 3 large zucchini, sliced into 1/2 in. rounds
  • 5 portabella mushrooms, sliced into 1/2 in. slices
  • 5 Red Bell Pepper, sliced into 1/4 in. slices
  • 3 large onion(s), sweet, peeled, sliced into 1/4 in. slices
  • 1 tbsp. Knorr® Professional Caldo de Vegetales
  • 1 tbsp. paprika, smoked
  • 4 tbsp. oil, olive
  • 5 cups cheese, mozzarella