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Roasted Vegetable Quesadillas Recipe
Roasted Vegetable Quesadillas Recipe photo by Taste of Home

Roasted Vegetable Quesadillas Recipe

Publisher Photo
These quesadillas get their unique flavor from a special blend of roasted veggies. They’ll be a popular finger food at your Halloween gathering. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup frozen corn, thawed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 4 tomato flour tortillas (10 inches)
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Guacamole, sour cream, salsa and sliced ripe olives, optional

Directions

  1. In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.
  2. Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.
  3. Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen.
Originally published as Roasted Vegetable Quesadillas in Halloween Party Favorites 2009 2009, p17

Reviews for Roasted Vegetable Quesadillas

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 3, 2011

Really, really good. We are fans of all roasted vegetables. Egg plant, mushrooms, tomatoes would also work. Will definately make again and again.

MY REVIEW
Reviewed Oct. 21, 2010

Will be making this on a regular basis! So good!

MY REVIEW
Reviewed Oct. 14, 2010

My fiance and I both agreed that it needed a little more zest so the next time I make it I will either add a little more cumin, or chipotle seasoning or possibly tossing the veggies in salsa instead of olive oil would be good. Overall though, I loved this recipe.

MY REVIEW
Reviewed Oct. 13, 2010

Read the recipe. Directions are clear!!

MY REVIEW
Reviewed Oct. 13, 2010

Excellent taste and good for you. The turning down of the heat in the oven is for when you put the prepared quesadilla back in the oven for the 8 to 10 minutes.

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