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Italian-Style Vegetable Quesadillas
with balsamic tomato and basil salsa

Active: 30 min Total: 30 min
These quesadillas aren't exactly traditional, but we think you'll love the combination of Italian-inspired flavors folded inside toasted tortillas. The tomato and basil "salsa" adds a fresh complement to the melted cheese of the quesadillas.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Italian-Style Vegetable Quesadillas:
  • Corn, frozen or fresh - 1 cup
  • Grilled vegetables (leftover from Tuesday) - 2 cups , finely chopped
  • Beans, cannellini or white (14 oz / 397 g) - 1 can
  • Cheese, shredded Italian blend - 8 oz
  • Italian seasoning - 2 tsp
  • Tortillas, taco-sized corn or flour - 12
  • Yogurt, plain or Greek - 1/2 cup
Balsamic Tomato and Basil Salsa:
  • Tomatoes - 12 oz , chopped
  • Basil - 6 leaves , chopped
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 2 tsp

Nutrition Facts

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Prep

  1. Corn - If using frozen corn, defrost. If using fresh corn, slice kernels off cobs and heat in the microwave covered with a damp paper towel until tender, 3 to 4 minutes.
  2. Grilled vegetables - If leftover grilled vegetables from Tuesday are not already chopped, chop into bite-sized pieces. (Can be done up to 2 days ahead)
  3. Tomatoes / Basil - Finely chop tomatoes and basil. Combine with vinegar and oil.
  4. Beans - Drain and rinse.

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Make

  1. Combine corn, chopped vegetables, beans, cheese, and Italian seasoning.
  2. Heat a griddle or large skillet over medium heat. (Cook as many quesadillas at a time as your cooking surface will allow.) Place a tortilla on the heated surface. Fill it with vegetable / cheese mixture, spreading the filling out nearly to the edges. Top with another tortilla.
  3. Cook until the bottom tortilla is golden brown and then flip to cook on the other side.
  4. Transfer quesadillas to a cutting board and slice into wedges.
  5. Serve quesadillas with yogurt and salsa. Enjoy!

Nutrition Facts

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