= 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°.
 1. 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.
 1. Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen.

||<#cccccc colspan=2>'''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          ||

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CategoryRecipesDinner