Roasted Vegetable Quesadillas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These quesadillas get their unique flavor from a special blend of roasted veggies. Theyâll be a popular finger food at your Halloween gathering. Ingredients:
1 medium onion, chopped |
1 medium zucchini, chopped |
1 medium sweet red pepper, chopped |
1 cup frozen corn, thawed |
1 tablespoon olive oil |
1/2 teaspoon ground cumin |
4 tomato flour tortillas (10 inches) |
1 cup (4 ounces) shredded mexican cheese blend |
guacamole, sour cream, salsa and sliced ripe olives, optional |
Directions:
1. In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.
2. Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.
3. Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen.
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