Roasted Vegetable Quesadilla
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1104
- Total Fat
- 92
- Saturated Fat
- 52
- Carbohydrates
- 39
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 39
- Cholesterol
- 224
- Sodium
- 1827
- Total: 40 min
- Active: 40 min
Ingredients
Cilantro Cream Sauce:
1 cup sour cream
1 tablespoon fresh chopped cilantro
1 lime, zested and juice
Quesadilla:
1 1/4 sticks (10 tablespoons) salted butter
1 large onion, sliced thin
Kosher salt and freshly ground black pepper
1 Anaheim pepper, sliced thin
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 small zucchini, cut into bite-size half-moons
3 tablespoons olive oil
Four 10-inch spinach tortillas
4 cups shredded Monterey Jack cheese
1/2 cup frozen roasted corn, thawed
To Serve:
1 cup pico de gallo, store bought
1 cup salsa
Directions
- Position the rack in the center of the oven and preheat the oven broiler.
- For the cilantro cream sauce: Mix the sour cream, cilantro, lime zest and lime juice in a small bowl then set aside.
- For the quesadilla: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and season with a pinch of salt and pepper. Stir and allow the onions to caramelize and cook down, 8 to 10 minutes. Transfer to a bowl and set aside.
- While the onions cook, add the Anaheim pepper, red bell pepper, yellow bell pepper, poblano pepper and zucchini to a sheet pan. Toss with the olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper. Place under the broiler and cook until the vegetables have softened and started to char, 4 to 5 minutes. Remove and set aside.
- To build a quesadilla, melt 2 tablespoons of the butter to the large skillet. Add a tortilla, then sprinkle over 1 cup of the Monterey Jack cheese, add a quarter of the broiled vegetables, 2 tablespoons of the thawed roasted corn and a quarter of the caramelized onion to roughly one half of the tortilla, then allow the cheese to melt, 2 to 3 minutes.
- Fold the quesadilla in half and cook until golden and crisp, 1 additional minute per side.
- Remove and repeat with the remaining butter, tortillas, cheese and vegetables.
- Cut each quesadilla into 4 pieces and serve with the cilantro cream sauce, pico de gallo and salsa.