Zucchini, Mushroom and Pesto Quesadillas

• 1 cup loosely packed fresh basil leaves
• 1/4 cup coarsely chopped walnuts, toasted
• 1 clove garlic
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 2 portobello mushrooms, gills removed
• 2 zucchini, halved lengthwise
• 1 cup Touch of Philadelphia Shredded Creamy Mexicana Cheese
• 4 large flour tortillas

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

basil, walnuts, clove garlic, olive oil, portobello mushrooms, zucchini, philadelphia, flour tortillas

Taken from www.kraftrecipes.com/recipes/zucchini-mushroom-pesto-quesadillas-176134.aspx (may not work)