Guacamole, sour cream, salsa and sliced ripe olives, optional
Instructions
In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-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. Yield- 1 dozen.
Originally Submitted
10/30/2010
0 Out of 5 from
0 reviews
You can add this Roasted Vegetable Quesadillas recipe to your own private DesktopCookbook.
