TLC Cooking "Roasted Vegetable Quesadilla Stacks"

Roasted Vegetable Quesadilla Stacks

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:

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.
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.
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.
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.

This recipe appears in: Roll-Ups & Quesadillas

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