Mexican Roasted Vegetable Quesadillas

Ingredients

• 1 cup red bell pepper, chopped
• 1 cup zucchini, chopped
• 1 cup yellow squash, chopped
• 1 cup red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 8 pieces flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 cup fresh cilantro, chopped

• as needed sour cream
• as needed salsa
• as needed guacamole

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   In a large bowl, combine the red bell pepper, zucchini, yellow squash, and red onion. Drizzle with olive oil, and sprinkle with cumin and chili powder. Toss until the vegetables are evenly coated.
3. 03
   Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly charred.
4. 04
   Heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle with 1/4 cup of cheese.
5. 05
   Add a portion of the roasted vegetables on top of the cheese, then sprinkle with chopped cilantro. Top with another 1/4 cup of cheese and another tortilla.
6. 06
   Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Repeat with the remaining ingredients.
7. 07
   Cut the quesadillas into wedges and serve hot with sour cream, salsa, and guacamole if desired.