Chargrilled Vegetable And Pesto Ricotta Quesadillas

By Michelle Southan

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Combine sweet chargrilled vegetables with cheddar for an authentic Mexican meal.

All you have to do is throw all your ingredients of Chargrilled Vegetable And Pesto Ricotta Quesadillas

  1. 250g fresh ricotta
  2. 2 tablespoons basil pesto
  3. 2 red capsicums, quartered, deseeded
  4. Olive oil spray
  5. 500g butternut pumpkin, peeled, deseeded, cut into 1cm-thick slices
  6. 6 flour tortillas
  7. 40g baby spinach leaves
  8. 70g (2/3 cup) coarsely grated cheddar
  9. Mixed salad leaves, to serve

The instruction how to make Chargrilled Vegetable And Pesto Ricotta Quesadillas

  1. Preheat oven to 200u00b0C.
  2. Combine ricotta and pesto in a bowl. Season with pepper.
  3. Preheat a chargrill on medium-high. Spray both sides of capsicum with olive oil spray. Cook on grill for 5 minutes each side or until tender. Set aside for 10 minutes to cool. Cut into 1cm-thick strips.
  4. Meanwhile, cook the pumpkin on grill for 7-8 minutes each side or until tender. Transfer to a plate. Cook tortillas for 1 minute each side or until heated through.
  5. Line a baking tray with non-stick baking paper. Place 2 tortillas on tray and spread with half the ricotta mixture. Top with half the capsicum, pumpkin, spinach and cheddar. Repeat layering with tortillas and the remaining ricotta mixture, vegetables and cheddar. Top with remaining tortillas. Bake for 10 minutes or until heated through. Cut quesadillas in half and serve with mixed salad leaves.

Nutritions of Chargrilled Vegetable And Pesto Ricotta Quesadillas

fatContent: 446.93 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 39 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 21 grams protein
sodiumContent:

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