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Roasted Veggie Quesadillas: 1 amazing cheesy dinner

Roasted Veggie Quesadillas
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Enjoy a quick and cheesy dinner with these delicious Roasted Veggie Quesadillas. Perfect for a weeknight meal, they’re packed with flavor and easy to make.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped bell peppers (any color)
  • 1 cup chopped zucchini
  • 1/2 cup chopped red onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Optional: sour cream, salsa, avocado for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
  3. Roast the vegetables for 15-20 minutes, or until tender and slightly caramelized.
  4. Warm the tortillas slightly in a dry skillet or in the microwave to make them pliable.
  5. Lay out two tortillas on a clean surface. Sprinkle half of the cheese over each tortilla.
  6. Top the cheese with half of the roasted vegetables.
  7. Fold the other two tortillas in half and place them on top of the filling, creating a quesadilla shape.
  8. Heat a lightly oiled skillet or griddle over medium heat.
  9. Carefully place one or two quesadillas in the skillet. Cook for 3-4 minutes per side, until golden brown and the cheese is melted and gooey.
  10. Repeat with the remaining quesadillas.
  11. Cut each quesadilla into wedges and serve immediately with your favorite toppings.

Notes

  • Feel free to add other vegetables like corn, mushrooms, or spinach to the roasting pan.
  • For extra flavor, sprinkle some chili powder or cumin on the vegetables before roasting.
  • If you don’t have time to roast the veggies, you can sauté them quickly in a pan.

Nutrition

Find it online: https://eatableempress.com/roasted-veggie-quesadillas-quick-cheesy-dinner/