Recipe
Main Dish
Roasted Vegetable Quesadillas
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Place peppers and onions on prepared baking sheet. Drizzle with olive oil and toss to coat. Season to taste with salt and pepper.
- Roast at 400 degrees for 30 to 40 minutes or until vegetables are very soft and edges are brown. Allow to cool briefly.
- Meanwhile, prepare rice according to package directions.
- 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.
- Cook 4 to 5 minutes or until tortillas are crispy and golden brown.
- Repeat with remaining tortillas, vegetables, rice and cheese.
- Cut quesadillas into wedges and serve warm with salsa and sour cream.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 30mg
- Sodium: 850mg
- Total Carbohydrates: 46g
- Protein: 13g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 110%
0%
Iron 10%
0%
Calcium 25%