See Also: Roasted Vegetable Quesadilla Stacks(recipes)
Roasted Vegetable Salad(recipes)
Roasted Vegetable Pasta(recipes)
Roasted Vegetable Tomato Sauce(recipes)
Rosemary-Roasted Vegetable Crostini(recipes)
Roasted Winter Vegetable Soup(recipes)
Roasted Vegetable Omelet with Fresh Salsa(recipes)
Chicken, Tortellini & Roasted Vegetable Salad(recipes)
Roasted Vegetable Salad with Capers and Walnuts(recipes)
Penne Pasta and Roasted Vegetable Salad(recipes)

Roasted Vegetable Quesadilla Stacks (recipes)


Roasted Vegetable Quesadilla Stacks

Prep and Cook Time: 25 minutes

Yield: Makes 4 servings



Ingredients:



3medium zucchini, chopped

1red bell pepper, diced

1green bell pepper, diced

1large onion, chopped

1tablespoon chili powder

1tablespoon olive oil

6(12-inch) flour tortillas

1-1/3cups shredded Monterey Jack or pepper Jack cheese

1/2cup sour cream

1lime, cut into wedges

Hot pepper sauce









Preparation:





1.Preheat oven to 450°F. Toss zucchini, bell peppers and onion with chili powder. Place on baking sheet; drizzle with olive oil. Bake 5 to 8 minutes or until tender.2.Heat large nonstick skillet over high heat. Place 1 tortilla in skillet; top with 1 cup vegetable mixture and 1/3 cup cheese. Top with second tortilla, then repeat vegetable and cheese layers. Top with third tortilla; cook about 2 minutes or until cheese is melted.3.Hold large plate over skillet and invert tortilla stack onto plate. Slide tortilla stack back into skillet; cook about 2 minutes or until lightly browned on bottom.4.Slide stack onto cutting board; cover loosely to keep warm. Repeat process with remaining ingredients to form another stack. Cut each tortilla stack into quarters; serve with sour cream, lime wedges and hot pepper sauce to taste.







Serving suggestion:

For a complete meal, serve with rice and black beans seasoned with ground cumin and ground red pepper.





Nutritional Information:







Serving Size:







Sodium

493 mg







Protein

18 g







Fiber

4 g







Carbohydrate

45 g







Cholesterol

46 mg







Total Fat

25 g







Calories from Fat

48 %







Calories

468









Dietary Exchange:







Fat

3-1/2







Meat

1-1/2







Vegetable

3







Starch

2