Easy Roasted Vegetable Quesadilla Recipe - Healthy & Delicious!

INGREDIENTS

3 medium zucchini, chopped 1 red bell pepper, diced 1 green bell pepper, diced 1 large onion, chopped 1 tablespoon chili powder 1 tablespoon olive oil 6 (12-inch) flour tortillas 1‑1/3 cups shredded Monterey Jack or pepper Jack cheese 1/2 cup sour cream 1 lime, 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. This recipe appears in: Roll-Ups & Quesadillas NUTRITIONAL INFORMATION: 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