Grammy's Kitchen · Quesadillas · Grilled Vegetable Quesadillas
One of 80 quesadillas recipes we measured
from www.jocooks.com
It ranks #80 of 80 for juiciness among the quesadillas recipes we compared. 27 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 2% |
| salt | 2% | 0% |
| aromatics | 67% | 6% |
| vegetables and beans | 571% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 4 large tortillas (I used ancient grains) |
| 400 g | 2 large zucchini (sliced into 1/4 inch slices) |
| 400 g | 2 large squash (I used a cousa squash, but yellow zucchini is fine too, sliced into 1/4 inch slices) |
| 4 large portobello mushrooms (sliced) | |
| 480 g | 4 red bell peppers ( or sweet pointed red peppers) |
| 150 g | 1 large red onion (sliced) |
| 224 g | 2 cups mozzarella cheese (shredded) |
| 8 tablespoon pesto (store bought) | |
| 2 g | 1/4 teaspoon salt (or to taste) |
| 3 g | 1/2 teaspoon salt (or to taste) |
Method: 7 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great recipe, I was out of fresh peppers so I used the roasted peppers from a jar, turned out great. Made it again and added roasted egg plant. Yummy !” — a cook, 5.0★
“Woooow.....Homemade!!! It’s the only thing that taste good! And so easy to do..Thank you for sharing! Dang Thai from Embeya !” — a cook, 5.0★