ZUCCHINI, MUSHROOM AND PESTO QUESADILLAS

Zucchini, Mushroom and Pesto Quesadillas image

Pesto made with fresh basil and garlic and crunchy walnuts adds terrific flavor to these zucchini-mushroom quesadillas.

Provided by My Food and Family

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup loosely packed fresh basil leaves
1/4 cup chopped walnuts
1 clove garlic
1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 portobello mushrooms, gills removed
2 zucchini, halved lengthwise
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
4 flour tortillas (8 inch)

Steps:

Heat grill to medium heat.
Blend first 3 ingredients and 2 Tbsp. dressing in blender until smooth.
Brush vegetables with remaining dressing; grill 6 min., turning after 3 min. Cut vegetables into thin slices.
Sprinkle 2 Tbsp. cheese onto half of each tortilla; top with basil mixture, vegetables and remaining cheese. Fold tortillas in half; press tops to flatten slightly.
Grill 2 to 3 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g