Roasted Vegetable Quesadillas


Main Dish
Roasted Vegetable Quesadillas

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    Servings and Ingredients

    Serves 4
    1 medium red bell pepper, seeded and cut into 1-inch pieces
    1 medium green bell pepper, seeded and cut into 1-inch pieces
    1 small red onion, quartered
    1 tsp. Hy-Vee Select olive oil
    Hy-Vee salt and Hy-Vee pepper, to taste
    1 (8 oz) pkg Old El Paso Mexican rice
    1 c. Hy-Vee shredded cheddar cheese, divided
    4 Azteca supersize tortillas
    Pace salsa and Anderson Erickson sour cream, for serving


    1. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
    2. Place peppers and onions on prepared baking sheet. Drizzle with olive oil and toss to coat. Season to taste with salt and pepper.
    3. Roast at 400 degrees for 30 to 40 minutes or until vegetables are very soft and edges are brown. Allow to cool briefly.
    4. Meanwhile, prepare rice according to package directions.
    5. Spread half the rice on one tortilla. Top with 1/2 cup cheese and half the vegetables. Place in preheated quesadilla maker and top with another tortilla.
    6. Cook 4 to 5 minutes or until tortillas are crispy and golden brown.
    7. Repeat with remaining tortillas, vegetables, rice and cheese.
    8. Cut quesadillas into wedges and serve warm with salsa and sour cream.

    Nutrition facts


    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 30mg
    • Sodium: 850mg
    • Total Carbohydrates: 46g
    • Protein: 13g

    Daily Values

    Vitamin A 30%
    Vitamin C 110%
    Iron 10%
    Calcium 25%