Best Roasted Vegetable Quesadillas Recipes

Roasted Vegetable Quesadillas image

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

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

Steps:

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°., 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. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.

Nutrition Facts :

Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers image

Provided by Robin Miller : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 8

Nonstick cooking spray
2 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced roasted red peppers (from water-packed jar)
1/2 cup sliced artichokes (from water-packed can or jar)
1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

Steps:

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.