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← Revision 3 as of 2014-11-30 22:43:11 ⇥
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| 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, Daisy Brand Sour Cream, salsa and sliced ripe olives, optional |
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| * 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, Daisy Brand Sour Cream, salsa and sliced ripe olives, optional |
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| CategoryRecipes | CategoryRecipesDinner |
Quesadilla - Roasted Vegetable
Oven Temp: 425
Cook Time: 15 minutes
Prep Time: 30 minutes
Source: Old Recipes Site
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, Daisy Brand Sour Cream, salsa and sliced ripe olives, optional
Instructions
- 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°.
- 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.
- Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen.
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholestorol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |