Skip to content

Fresh Friday: Roasted Vegetable Quesadillas

June 30, 2011

Quesadillas are one of those universally loved foods.  If not then they should be.  Think about it.  Where else can you combine warm, melty cheese with whatever fillings of your choice and pair them with a toasty tortilla?

They’re versatile.

They’re incredibly kid friendly.  Combine anything with cheese and kids, at least my kid, will eat it.

But this quesadilla has a secret weapon – two, in fact.  Warm, roasted vegetables and the ability to make endless combinations out of whatever vegetables are currently cluttering up your fridge, just waiting to go bad. Squash about to go soft?  No problem.  Let’s add it.  Carrots getting a little greasy?  No problem.

Cut ’em up and add ’em.

This could really be called a Kitchen Sink Quesadilla because you can use whatever you have on hand to throw in there. If you need a little meat, add some leftover turkey or cook a steak on the side.  But these babies are perfect as they are, cheese and veggies only.

Roasted Vegetable Quesadillas

Ingredients:

For my most recent version of these quesadillas, I used the following:

1/4 cup oil (Reduce or add as necessary.)

1 pound asparagus, chopped into inch long pieces

1 medium zucchini, chopped

half bag baby carrots, chopped

1 medium onion, chopped

Other great filling ideas: diced tomatoes, spinach, squash, peppers (red, yellow, jalapeno), mushrooms, etc.  Endless!

tortillas

2 cups shredded cheese of your choice (I used a colby/monterey jack mix)

Directions:

1. Preheat oven to 450F.

2. Line a large cookie sheet with tin foil and add the oil, making sure to spread it out along the cookie sheet.

3. Add the vegetables to the cookie sheet and stir, getting the vegetables covered with the oil.

4. Place in oven and roast for 15 – 20 minutes.  Be sure to check every 10 minutes or so to make sure that vegetables are still coated in oil and that they aren’t roasting too quickly.

5. Remove vegetables from the oven and turn it down to 300F.   Spread out a tortilla and fill half with vegetables.  Add shredded cheese, about 1/2 cup per tortilla, and fold the empty side of the tortilla over the full side.  Repeat with other quesadillas.  Add to a cookie sheet and place in the oven for 10 minutes or until quesadillas are golden brown and the cheese is melted.

Posted to Midnight Maniac’s Meatless Mondays.

Advertisements
One Comment leave one →
  1. Liz permalink
    July 1, 2011 11:07 am

    Yummy! I love quesadillas, and this version with roasted veggies sounds so good. Great idea 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: