Roasted Veggie Quesadillas

Name: Roasted Veggie Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings.
Cuisine: North America, Mexican
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 shredded Mexican cheese blend; Optional: Guacamole, sour cream, salsa and sliced ripe olives

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 12 servings.

These quesadillas get their unique flavor from a special blend of roasted veggies. They’ll be a popular finger food at any gathering. —Taste of Home Test Kitchen

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 shredded Mexican cheese blend
Optional: Guacamole, sour cream, salsa and sliced ripe olives

Directions

1. Preheat oven to 425°. In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, until tender, 10-15 minutes. Reduce heat to 350°.
2. Divide vegetable mixture evenly between 2 tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake until cheese is melted, 8-10 minutes.
3. Cut each quesadilla into 6 wedges. If desired, garnish with guacamole, sour cream, salsa and olives.

Nutrition Facts

1 wedge: 140 calories, 6g fat (2g saturated fat), 8mg cholesterol, 236mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 5g protein.

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