Roasted Vegetable Quesadillas | WholeFoodsMarket
Ingredients
1 large yellow onion, thinly sliced
2 cups sliced red, green or yellow bell peppers
2 tablespoons extra virgin olive oil
Salt and pepper to taste
3/4 cup grated Monterey Jack cheese
6 flour tortillas
1 (15-ounce) can black beans, drained
3 tablespoons butter
Chopped lettuce
1/2 to 1 cup salsa
1/3 cup sour cream
1/2 cup guacamole
Try layering shredded roasted chicken, pulled pork, or sliced skirt steak with the onions and peppers in these quick and easy stovetop quesadillas. For vegetarians, sautéed mushrooms are a great addition, too.
Preheat oven to 425°F. Toss onions and peppers with olive oil, salt and pepper. Roast in oven, tossing occasionally, 6 to 8 minutes, or until golden brown. Sprinkle 2 to 3 tablespoons cheese on each of 3 tortillas. Top with roasted onions and peppers, beans and remaining cheese. Arrange remaining tortillas on top. Heat butter in a large skillet over medium high heat and, working in batches, brown both sides of each quesadilla until cheese is melted. Cut into quarters and transfer quesadillas to plates. Serve with lettuce, salsa, sour cream and guacamole on the side.
Serves 3 to 4.
Nice alternative to hot dogs and hamburgers for your holiday cookout. You can probably do all the grilling outside. I would skip the butter and use olive oil instead if I were cooking these inside. Or brush lightly with olive oil if using outdoor grill. Yum.
Click on the link for nutritional information.
1 large yellow onion, thinly sliced
2 cups sliced red, green or yellow bell peppers
2 tablespoons extra virgin olive oil
Salt and pepper to taste
3/4 cup grated Monterey Jack cheese
6 flour tortillas
1 (15-ounce) can black beans, drained
3 tablespoons butter
Chopped lettuce
1/2 to 1 cup salsa
1/3 cup sour cream
1/2 cup guacamole
Try layering shredded roasted chicken, pulled pork, or sliced skirt steak with the onions and peppers in these quick and easy stovetop quesadillas. For vegetarians, sautéed mushrooms are a great addition, too.
Preheat oven to 425°F. Toss onions and peppers with olive oil, salt and pepper. Roast in oven, tossing occasionally, 6 to 8 minutes, or until golden brown. Sprinkle 2 to 3 tablespoons cheese on each of 3 tortillas. Top with roasted onions and peppers, beans and remaining cheese. Arrange remaining tortillas on top. Heat butter in a large skillet over medium high heat and, working in batches, brown both sides of each quesadilla until cheese is melted. Cut into quarters and transfer quesadillas to plates. Serve with lettuce, salsa, sour cream and guacamole on the side.
Serves 3 to 4.
Nice alternative to hot dogs and hamburgers for your holiday cookout. You can probably do all the grilling outside. I would skip the butter and use olive oil instead if I were cooking these inside. Or brush lightly with olive oil if using outdoor grill. Yum.
Click on the link for nutritional information.
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2 comments:
This is so inspiring--adding the roasted veggies to quesadillas. In fact, I was planning on making quesadillas tonight(we like it better than grilled cheese sandwiches in my house)with some left over chili, rice and Montery Jack cheese.
I have one yellow pepper somewhere in the fridge and onions--now you have given me a better idea!
Great recipe, thanks for posting. I'd cut out the butter too and also use less cheese and some high fiber low calorie tortillas. Can you tell I'm trying to lose weight?
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