Easy-Peasy, guys and dolls. These tasty roasted vegetable quesadillas are a great finger food for your Halloween gathering. I know, there’s no meat in them, but trust me, they’re good…and I am a gal who can sink her teeth in a steak.
Do NOT use canned corn. It will give your dish a weird, canned taste. Take it from me.
Prep: 15 min. Bake: 20 min. 12 Servings
- 1 medium onion, chopped
- 1 medium zucchini, chopped
- 1 medium sweet red pepper, chopped
- 1 cup frozen corn, thawed
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 4 tomato flour tortillas (10 inches)
- 1 cup (4 ounces) shredded Mexican cheese blend
- Guacamole, sour cream, salsa and sliced ripe olives, optional
- 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.