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Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 1 dozen.

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
  • 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 15x10x1-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.

Nutrition Facts

Reviews

Average Rating:
  • grandmamaryann
    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.

  • laurasylvester
    Oct 21, 2010

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

  • cannarsae
    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.

  • Oct 13, 2010

    Read the recipe. Directions are clear!!

  • kmkasprzak
    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.

  • Storm777
    Oct 13, 2010

    I would like the recipe to be complete. How LONG do you cook it AFTER you reduce the oven to 350?

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