1/2cuppestoI love the jar from Costco that I freeze into little baggies with single servings for later meals
1cupfeta cheese
2-3cupsshredded Monterey jack cheeseyou could also use mozzarella
Any vegetables of your choosingpeppers, onions, zucchini, mushrooms, eggplant, tomatoes, etc.
1package flour tortillas
Butter
Olive oil
Instructions
Prepare your vegetables by cutting them in half, keeping them in large enough pieces to grill. Place all of the veggies in a bowl or pan and drizzle with a little olive oil. Season with salt and pepper or Montreal Steak Seasoning. Toss the veggies to coat and then place them on a hot grill to cook. Grill them on both sides until they are tender (but not mushy) and have some nice grill marks. Remove them from the grill and slice them into pieces. Spread a generous amount of pesto on a tortilla and then several of the sliced vegetables onto one half of the tortilla. Sprinkle some mozzarella cheese on top of the vegetables, as well as some feta cheese crumbles. Heat a saute pan or griddle to medium-high heat and drizzle with some olive oil or a pat of butter. When the oil is hot, place the tortilla on the pan and cook until the cheese begins to melt and the tortilla is nice and golden brown. When it is, flip the quesadilla to the other side and cook for a few more minutes. Let the quesadillas cool and then serve.