Roasted Vegetable Quesadillas

Name: Roasted Vegetable Quesadillas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Mexican
Ingredients: 4 10-inchs tomato flour tortillas (10 inches); 165 grams frozen corn, thawed; 1 teaspoons ground cumin; 12 servings Guacamole, sour cream, salsa and sliced ripe olives, optional; 1 Tbsp olive oil; 1 medium onion, chopped; 1 medium sweet red pepper, chopped; 113 grams cup shredded Mexican cheese blend; 1 medium zucchini, chopped

Roasted Vegetable Quesadillas might be just the Mexican recipe you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 167 calories, 5g of protein, and 9g of fat each. Head to the store and pick up onion, zucchini, mexican cheese blend, and a few other things to make it today. It works best as a hor d'oeuvre, and is done in about 35 minutes. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Roasted Vegetable Quesadillas, Roasted Vegetable Quesadillas, and Roasted Vegetable Quesadillas.

Instructions

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.

Ingredients you will need

Vegetable

Cumin

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.

Equipment you will use

Oven

Divide vegetable mixture evenly between two tortillas.

Ingredients you will need

Tortilla

Vegetable

Sprinkle with cheese. Top with remaining tortillas.

Ingredients you will need

Tortilla

Cheese

Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Baking Sheet

Oven

Cut each quesadilla into six wedges.

Garnish with guacamole, sour cream, salsa and olives if desired.

Ingredients you will need

Sour Cream

Guacamole

Olives

Salsa

Equipment

Ingredients

Servings:

410-inchs

tomato flour tortillas (10 inches)165grams

frozen corn, thawed 1teaspoons

ground cumin 12servings

Guacamole, sour cream, salsa and sliced ripe olives, optional 1Tbsp

olive oil 1medium

onion, chopped 1medium

sweet red pepper, chopped 113grams

cup shredded Mexican cheese blend 1medium

zucchini, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Quesadilla. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Taittinger Brut La Francaise with a 4.3 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.