Roasted greens and melted cheese cooked inside a grilled tortilla? Sure, please! That is the proper recipe for Meatless Monday.

Use no matter vegetables you want for this simple roasted vegetable quesadilla recipe. Serve it with a dipping sauce, guacamole, bitter cream or with refried beans, Spanish rice or cilantro rice. It is a satisfying meatless meal that is prepared in half-hour.


Delicacies: Mexican/American

Prep Time: 10 minutes

Prepare dinner Time: 20 minutes

Whole Time: half-hour


Substances

  • white or purple onion, sliced
  • eggplant, sliced
  • yellow squash, sliced
  • zucchini, sliced
  • purple bell pepper, sliced
  • jalapenos or poblano peppers, sliced
  • corn
  • garlic, minced
  • olive oil
  • chopped contemporary cilantro (non-obligatory)
  • flour tortillas
  • shredded Mexican mix cheese, Oaxaca, Manchego, chihuahua, cheddar or your favourite cheese


This is learn how to make it: 

  1. Put the greens onto a baking sheet that is been oiled with olive oil in a single layer. Sprinkle with the garlic and season with salt and pepper. Drizzle the greens with olive oil. If utilizing corn, don’t put it onto the pan but. Add it over the last 5 minutes of baking so it does not burn.
  2. Prepare dinner the greens in a preheated 450-degree F oven till mushy and starting to char, about 10 to quarter-hour. 
  3. Lay the tortillas on a piece floor. Sprinkle some cheese over the tortilla, then add a few of the greens. Prime with extra cheese. Sprinkle with cilantro, if utilizing. 
  4. Fold the tortilla in half and press gently. Prepare dinner in a scorching skillet or griddle till browned on each side and cheese has melted, about 3 minutes per facet. Minimize in half and serve. 

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