Friday, May 28, 2010

Roasted Vegetable Quesadillas

Flour tortillas generously filled with oven roasted sweet potatoes, red bell peppers, onions and lots of melted spicy cheese - a delicious, unexpected twist in quesadillas.

Hands On: 20 minutes   |   Total: 60 minutes   |   Makes: 6 servings (1 quesadilla each)

  PAM® Original No-Stick Cooking Spray
2 medium sweet potatoes, peeled, cubed (2 med = 1 lb)
1 medium red bell pepper, cut into 1/2-inch pieces
1 medium sweet onion, coarsely chopped
1 teaspoon salt
1 teaspoon ground cumin
6 flour tortillas (8 inch)
2 cups shredded Pepper Jack cheese (2 cups = 8 oz)
  1. Preheat oven to 450°F. Spray 15x10-inch jelly roll pan with cooking spray. Place potatoes, bell pepper and onion on pan; sprinkle with salt and cumin, and toss until vegetables are coated with cooking spray.
  2. Bake 30 to 35 minutes or until potatoes are tender.
  3. Divide vegetable mixture evenly onto half of each tortilla; sprinkle each with cheese. Fold each tortilla in half over filling.
  4. Spray nonstick skillet with cooking spray. Heat over high heat; add quesadillas. Cook each side 1 minute or until lightly browned and cheese is melted. Serve immediately.

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