Roasted Vegetable Quesadilla

Roasted Vegetable Quesadilla

Roasted Vegetable Quesadilla

By Food Network
40 minutes

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Details
  • Servings:   4
  • Calories:   1106
  • Protein:   39g
  •  
  • Fiber:   6g
  • Sugar:   15g
  • Carb Total:   34g
  •  
  • Trans Fat:   2g
  • Saturated:   51g
  • Fat Total:   92g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
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Ingredients
  • 1 cup sour cream
  • 1 tablespoon fresh chopped cilantro
  • 1 lime, zested and juice
  • 1 1/4 sticks (10 tablespoons) salted butter
  • 1 large onion, sliced thin
  • Kosher salt and freshly ground black pepper
  • 1 Anaheim pepper, sliced thin
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 poblano pepper, cut into thin strips
  • 1 small zucchini, cut into bite-size half-moons
  • 3 tablespoons olive oil
  • Four 10-inch spinach tortillas
  • 4 cups shredded Monterey Jack cheese
  • 1/2 cup frozen roasted corn, thawed
  • 1 cup pico de gallo, store bought
  • 1 cup salsa
Instructions

Roasted Vegetable Quesadilla serves 4 original recipe by Food Network.

View original preparation instructions

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