In a large blender, add the pesto crema ingredients and puree until smooth. Set half aside for dipping.
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.
Cook the marinated vegetables, in batches if needed, until tender and well-browned (about 5–10 minutes.)
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.
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
