Roasted Vegetable Quesadilla Stacks

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Roasted Vegetable Quesadilla Stacks."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/roasted-vegetable-quesadilla-stacks-recipe.htm>  24 July 2008.

Roasted Vegetable Quesadilla Stacks Photo
Roasted Vegetable Quesadilla Stacks
Prep and Cook Time: 25 minutes
Yield: Makes 4 servings
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Ingredients:
3
medium zucchini, chopped

1
red bell pepper, diced

1
green bell pepper, diced

1
large onion, chopped

1
tablespoon chili powder

1
tablespoon olive oil

6
(12-inch) flour tortillas

1-1/3
cups shredded Monterey Jack or pepper Jack cheese

1/2
cup sour cream

1
lime, cut into wedges

Hot pepper sauce



Preparation:
1.
Preheat oven to 450°F. Toss zucchini, bell peppers and onion with chili powder. Place on baking sheet; drizzle with olive oil. Bake 5 to 8 minutes or until tender.

2.
Heat large nonstick skillet over high heat. Place 1 tortilla in skillet; top with 1 cup vegetable mixture and 1/3 cup cheese. Top with second tortilla, then repeat vegetable and cheese layers. Top with third tortilla; cook about 2 minutes or until cheese is melted.

3.
Hold large plate over skillet and invert tortilla stack onto plate. Slide tortilla stack back into skillet; cook about 2 minutes or until lightly browned on bottom.

4.
Slide stack onto cutting board; cover loosely to keep warm. Repeat process with remaining ingredients to form another stack. Cut each tortilla stack into quarters; serve with sour cream, lime wedges and hot pepper sauce to taste.


Serving suggestion: For a complete meal, serve with rice and black beans seasoned with ground cumin and ground red pepper.

Nutritional Information:
Serving Size:
Sodium 493 mg
Protein 18 g
Fiber 4 g
Carbohydrate 45 g
Cholesterol 46 mg
Total Fat 25 g
Calories from Fat 48 %
Calories 468
Dietary Exchange:
Fat 3-1/2
Meat 1-1/2
Vegetable 3
Starch 2


This recipe appears in: Roll-Ups & Quesadillas