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Roasted Vegetable Quesadillas

These quesadillas get their unique flavor from a special blend of roasted veggies. They’ll be a popular finger food at your Halloween gathering. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    12 servings

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

  • Preheat oven to 425°. 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, until tender, 10-15 minutes. 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 until cheese is melted, 8-10 minutes.
  • Cut each quesadilla into six wedges. If desired, garnish with guacamole, sour cream, salsa and olives.

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