You can't go wrong with this fresh and simple recipe. Roasted vegetables make an excellent filling for quesadillas whenever you need to throw together an appetizer for guests, a light lunch for yourself, or a quick recipe for a large, hungry crowd of Main Street Farmers' Market Fans. The kids down at market wanted to gobble them up.
HERE'S WHAT YOU NEED
- 20 homemade flour tortillas or store bought
- 2 (8 ounce) blocks Smoked Colby Cheese, grated
- 2 Cubenelle Peppers
- 2 Golden Zucchini
- 2 jalapenos
- 1 large green zucchini
- 1 large yellow onion
- olive oil
- salt & freshly ground pepper
Heat oven to 425ºF (220ºC)
Chop the golden and green zucchini, cubenelle pepper and onion into all the same size one-half inch pieces. Remove the seeds from the jalapenos and mince. Place all the vegetables on a large sheet pan, drizzle with a little olive oil, season with salt and pepper. Flatten out vegetables on pan so they cook evenly.
BAKE 25 to 35 minutes, until zucchini are tender but not mushy. Transfer to a bowl for your quesadilla assembly line.
While the vegetables are roasting, grate the cheese with a hand grater or a food processor. Set aside.
Time for assembling. Heat a griddle pan over medium high heat. Start with the flour tortilla, on one half of the tortilla add about 2 tablespoons of grated cheese, 3 to 4 tablespoons roasted vegetables, another tablespoon of cheese. Fold tortilla in half and cook one minute on each side, until tortillas is crispy and golden. Remove from pan and allow cheese to cool for a minute before cutting into servings.
YOU'RE READY TO EAT!