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Oven-Roasted Vegetable Quesadillas




Source of Recipe


by Marsha, from "Southwestern Vegetarian" by Stephan Pyles (Potter, 2000)


List of Ingredients




1 small zucchini, finely diced
1 small yellow squash, finely diced
1 red bell pepper, seeded and finely diced
1 poblano chile, seeded and finely diced
2 tablespoons extra-virgin olive oil
1 tablespoon roasted garlic puree (See Note)
1 tablespoon pure red chile powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh rosemary leaves
8 (6-inch) flour tortillas
3 tablespoons unsalted butter, melted
1 cup grated Monterey Jack cheese

Recipe



Preheat oven to 400 degrees. In a mixing bowl, combine the zucchini, squash, bell pepper and chile and set aside.

In another mixing bowl, whisk together the olive oil, garlic, chile powder, salt, pepper, oregano and rosemary. Drizzle the oil mixture over the vegetables and toss to coat. Transfer the vegetables to a baking sheet and roast in the oven for 10-12 minutes, or until tender. Remove from oven and let cool. Reduce oven temperature to 200 degrees.

Place 4 of the tortillas on a work surface. Brush with 1 tablespoon of the melted butter and turn over. Sprinkle half of the cheese evenly over the buttered tortillas and top evenly with the cooled vegetable mixture. Sprinkle the remaining cheese over the vegetables and cover with the remaining 4 tortillas. Brush the top of the tortillas with the remaining butter.

Set a dry, heavy cast-iron skillet over medium heat for 3 minutes and place 1 or 2 quesadillas in the skillet. Cook the quesadillas until golden brown, about 2 minutes, then carefully flip using a large spatula. Cook the other side until golden brown and the filling is heated through, about 2 minutes longer. Transfer to the oven to keep warm and repeat for the remaining quesadillas. Cut each quesadilla into 6 pieces and serve.

Note: To make roasted garlic puree, set oven to 350 degrees. Cut each head of garlic in half and place, cut-side up, in a roasting pan. Pour 1 teaspoon of olive oil over each half head of garlic. Sprinkle the pan with 2-3 tablespoons of water, cover tightly with foil and bake for 30-40 minutes. Uncover the pan and continue baking for 5-7 minutes longer, until garlic is golden brown. Remove from the pan and let cool. Squeeze the softened garlic into a blender and discard the skin. Add just enough olive oil to make pureeing possible.

Serves 4