SW-VEG oven roasted veg quesadilla

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<mx2 source= " MasterCook 6.0 " date= " December 13, 2000 " >

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<Nam>

Oven-Roasted Vegetable Quesadillas

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<RcpE name= " Oven-Roasted Vegetable Quesadillas " author= " Stephan Pyles in

Southwestern Vegetarian " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Oven-Roasted Vegetable Quesadillas

 

Recipe By :Stephan Pyles in Southwestern Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : New Import Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small zucchini -- finely diced

1 small yellow squash -- finely diced

1 red bell pepper -- seeded, finely diced

1 poblano chile -- seeded, finely diced

2 tablespoons extra-virgin olive oil

1 tablespoon roasted garlic puree

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 each 6-inch flour tortillas

3 tablespoons unsalted butter -- melted

1 cup grated monterey jack cheese

 

Preheat the oven to 400 degrees F.

 

In a mixing bowl, combine the zucchini, yellow 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

cookie sheet and roast in the oven 10 to 12 minutes, or until tender.

Remove from the oven and let cool. Reduce the oven temperature to 200

degrees F.

 

Lay 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, and then carefully flip over 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 quesadillas into 6 pieces

and serve.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 488 Calories; 29g Fat (52.8%

calories from fat); 14g Protein; 44g Carbohydrate; 5g Dietary Fiber; 48mg

Cholesterol; 1015mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;

1 Vegetable; 5 Fat.

 

NOTES : Roasting vegetables caramelizes and intensifies their flavors by

developing the natural sugars. This simple recipe makes delicious

quesadillas, which are a light Southwestern form of a sandwich in

which the usual bread, as most every Texan knows, is replaced by

tortillas. Quesadillas make a great medium for flavors and

ingredients, including all types of meat, fish, and vegetables.

(page 129)

 

Nutr. Assoc. : 0 0 0 4532 0 3505 0 0 0 3390 3399 0 0 0

 

]]>

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<CatS>

<CatT>

New Import

</CatT>

<CatT>

Sandwiches

</CatT>

</CatS>

<IngR name= " zucchini " unit= " small " qty= " 1 " >

<IPrp>

finely diced

</IPrp>

</IngR>

<IngR name= " yellow squash " unit= " small " qty= " 1 " >

<IPrp>

finely diced

</IPrp>

</IngR>

<IngR name= " red bell pepper " qty= " 1 " >

<IPrp>

seeded, finely diced

</IPrp>

</IngR>

<IngR name= " poblano chile " qty= " 1 " >

<IPrp>

seeded, finely diced

</IPrp>

<INtI>

4532

</INtI>

</IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " roasted garlic puree " unit= " tablespoon " qty= " 1 " >

<INtI>

3505

</INtI>

</IngR>

<IngR name= " pure red chile powder " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " freshly ground black pepper " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " chopped fresh oregano leaves " unit= " tablespoon " qty= " 1 " >

<INtI>

3390

</INtI>

</IngR>

<IngR name= " chopped fresh rosemary leaves " unit= " tablespoon " qty= " 1 " >

<INtI>

3399

</INtI>

</IngR>

<IngR name= " 6-inch flour tortillas " unit= " each " qty= " 8 " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 3 " >

<IPrp>

melted

</IPrp>

</IngR>

<IngR name= " grated monterey jack cheese " unit= " cup " qty= " 1 " ></IngR>

<DirS>

<DirT>

Preheat the oven to 400 degrees F.

</DirT>

<DirT>

In a mixing bowl, combine the zucchini, yellow 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 cookie sheet and

roast in the oven 10 to 12 minutes, or until tender. Remove from the oven and

let cool. Reduce the oven temperature to 200 degrees F.

</DirT>

<DirT>

Lay 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.

</DirT>

<DirT>

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, and then carefully flip over 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 quesadillas into 6 pieces and serve.

</DirT>

</DirS>

<Note>

Roasting vegetables caramelizes and intensifies their flavors by developing the

natural sugars. This simple recipe makes delicious quesadillas, which are a

light Southwestern form of a sandwich in which the usual bread, as most every

Texan knows, is replaced by tortillas. Quesadillas make a great medium for

flavors and ingredients, including all types of meat, fish, and vegetables.

(page 129)

</Note>

</RcpE></mx2>