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Roasted Vegetable Quesadilla on a plate

Roasted Vegetable Quesadilla

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium zucchini diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 red onion sliced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 8 large flour tortillas
  • 3 cups shredded Mexican cheese blend
  • 2 tablespoons butter for cooking

Method
 

  1. Preheat oven to 425°F; toss zucchini, peppers, and onion with oil, cumin, chili powder, salt, and pepper on large baking sheet.
  2. Roast 20-25 minutes until tender with lightly charred edges, stirring halfway; remove and set aside.
  3. Heat large skillet over medium; add small butter pat. Add tortilla; sprinkle with about 1/3 cup cheese.
  4. Top with generous vegetables, another 1/3 cup cheese, and second tortilla. Cook 2-3 minutes until golden brown; carefully flip and cook another 2-3 minutes until cheese melts and both sides crisp.
  5. Remove; cut into wedges and repeat with remaining tortillas and filling. Serve immediately with salsa, guacamole, and sour cream.