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Roasted Vegetable Quesadilla Stacks

Roasted Vegetable Quesadilla Stacks

Roasted Vegetable Quesadilla Stacks

Prep and Cook Time 25 minutes


Makes 4 servings


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


  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

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

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