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

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.

CategoryRecipesDinner