Recipe: Roasted Vegetable Quesadilla Stacks

ROASTED VEGETABLE QUESADILLA STACKS

3 medium zucchini, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 large onion, chopped
1 tablespoon chili powder
1 tablespoon olive oil
6 (12-inch) flour tortillas
1 1/3 cups shredded Monterey Jack or pepper Jack cheese
TO SERVE:
1/2 cup sour cream
1 lime, cut into wedges
Hot pepper sauce

Preheat oven to 450 degrees F.

Toss zucchini, bell peppers and onion with chili powder. Place on baking sheet; drizzle with olive oil.

Bake 5 to 8 minutes or until tender.

Heat large nonstick skillet over high heat. Place 1 tortilla in skillet; top with 1 cup vegetable mixture and 1/3 cup cheese. Top with second tortilla, then repeat vegetable and cheese layers. Top with third tortilla; cook about 2 minutes or until cheese is melted.

Hold large plate over skillet and invert tortilla stack onto plate. Slide tortilla stack back into skillet; cook about 2 minutes or until lightly browned on bottom.

Slide stack onto cutting board; cover loosely to keep warm. Repeat process with remaining ingredients to form another stack.

Cut each tortilla stack into quarters; serve with sour cream, lime wedges and hot pepper sauce to taste.

Serving suggestion:
For a complete meal, serve with rice and black beans seasoned with ground cumin and ground red pepper.

Makes 4 servings
adapted from source: Easy Home Cooking Magazine