Vegetable & Mozzarella Quesadillas With Pesto Sour Cream Dip – a delicious recipe with flour tortillas, Zucchini, mushrooms, sour cream, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Saute veggies with olive oil until cooked, but still firm. (Salt and pepper to taste) Remove from heat Toss with two tablespoons of prepared pesto. (Can use homemade or store bought) Drain off any liquid and set cooked vegetables aside
2
Thinly spread pesto over inside of flour tortilla and place flat in your favorite quesadilla pan over medium heat. Spread a 1/4th of the Mozzarella over 1/2 of the tortilla then add 1/4 of your vegetables. Heat quesadilla until cheese melts and tortilla starts to brown, fold tortilla in half and remove from pan. Cut cooked tortilla into triangles.
3
Pesto Dip: Mix together sour cream and remaining pesto, serve pesto dip on the side.
4
Note: If you like your quesadilla more or less full, adjust the filling to suit your needs.
630
kcal
Calories
21
g
Fat
83
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 flour tortillas, 1 cup sliced fresh Summer squash, 1 cup sliced fresh Zucchini, 1 cup sliced white or portabella mushrooms, and more.
Yes, Vegetable & Mozzarella Quesadillas With Pesto Sour Cream Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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