Roasted Vegetable Quesadilla Stacks
by the Editors of Easy Home Cooking Magazine
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Roasted Vegetable Quesadilla Stacks
Roasted Vegetable Quesadilla Stacks
Prep and Cook Time: 25 minutes
Yield: Makes 4 servings
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
