Recipe
Appetizer
Grilled Chorizo and Pesto Quesadillas
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 5 (9-inch) Hy-Vee flour tortillas | ||
| 5 tbsp. prepared basil pesto | ||
| 1 (7.5 oz) chorizo sausage link, browned and drained | ||
| ¾ c. roasted red bell peppers, drained and patted dry, cut into 1/4-inch wide strips | ||
| 1 c. Hy-Vee shredded mozzarella cheese |
Directions
- Place flour tortillas on a clean surface. Spread pesto on one half of each tortilla. Spread chorizo and red bell peppers on opposite half. Sprinkle cheese over top of each entire tortilla. Fold each tortilla in half and press sides firmly together.
- Preheat grill to medium-low heat. Grill quesadillas until golden brown and having grill marks, turning once, about 5 minutes. Cut each quesadilla into 4 sections.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 35mg
- Sodium: 1010mg
- Total Carbohydrates: 35g
- Protein: 17g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 45%
0%
Iron 15%
0%
Calcium 30%