• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Roasted Vegetable Quesadillas

  • Recipe Submitted by on

Category: Vegetables, Vegetarian, Appetizers

 Ingredients List

  • 6 lg Tomatoes; halved and seeded
  • 2 Red bell peppers; seeded and
  • -quartered lengthwise, top
  • -and bottom removed
  • 1 Green bell pepper; (as
  • -above)
  • 2 Yellow bell pepper; (as
  • -above)
  • 2 Anaheim chili pepper; seeded
  • 1 Red onion; sliced in 1/4'
  • -rings
  • 1 lg Avocado; peeled and mashed
  • 3 tb Yogurt cheese; (strained
  • -yogurt)
  • 1 tb Parmesan cheese; freshly
  • -grated
  • 1/8 ts Ground black pepper
  • 4 Whole wheat tortillas
  • Cayenne pepper; optional
  • Jalapeno; finely chopped;
  • -opt
  • 3 tb Cilantro; chopped


Preheat broiler. Place the tomatoes, peppers , and onion directly on a
baking sheet, skin side up, within 2 inches of the heating element. After
about 5 minutes, remove the tomatoes, turn the onions, and broil 5 minutes.
The pepper skins will be blistered and black. Set the onions aside with the
tomatoes. Transfer the charred peppers directly to a paper bag, seal, and
let cool for 20 ,minutes. Peel off the charred black pepper skins.

Mix the mashed avocado with the strained yogurt, parmesan chees, and black
pepper, and spread evenly over the tortillas.

Preheat the oven to 400F. Cover 2/3 of each tortilla with layers of the
roasted vegetables in the following order: onins, tomatoes, re, green,
yellow, and Anaheim peppers. If you want it hot, then add cayenne or
jalapeno pepper as desired. Sprinkle with the cilantro and roll the
quesadillas from the filled side to the empty flap. Transfer the
quesadillas to a shallow baking pan, cover with foil, and bake for 10

Serve either whole or sliced into 1-inch pieces. Serve with salsa,
watercress, cilantro, or finely cut discs of jicama.

Per serving: 343 Calories; 11g Fat (28% calories from fat); 11g Protein;
56g Carbohydrate; 2mg Cholesterol; 242mg Sodium Food Exchanges: 1 1/2
Starch/Bread; 1/2 Lean Meat; 5 Vegetable; 2 Fat

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