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|
- 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.
For a complete meal, serve with rice and black beans seasoned with ground cumin and ground red pepper.
|Total Fat||25 g|
|Calories from Fat||48 %|
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