I crave fresh vegetables no matter the season, and I am a big believer in cooking with whatever fruits and vegies are in season….so I am always on the hunt for vegie recipes that can be used in each season. I hit upon this one recently, made it last night, and loved it! Simple. Fresh. Yum!
2. Roast veggies at 450 degrees for 25 minutes or until potatoes are tender. 3. Spoon veggies on half of tortilla. Sprinkle veggies with cheese and fold in half. Cook quesadillas (two at a time) on a grilled cheese pan (griddle) coated with cooking spray for about a minute per side or until browned. Cut into wedges and serve topped with a dollop of sour cream and salsa.
• 2 red bell pepper, coarsely chopped
• 1 yellow onion, coarsely chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 4 large tortillas (I used whole wheat)
• 8 oz pepper jack cheese, low-fat, grated
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