Roasted Vegetable Quesadillas
Minutes Prep Time: 20
Minutes Total Time: 60
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 60
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 medium sweet potatoes, peeled, cubed (2 med = 1 lb)
1 medium red bell pepper, cut into 1/2-inch pieces
1 medium sweet onion, coarsely chopped
1 teaspoon salt
1 teaspoon ground cumin
6 flour tortillas (8 inch)
2 cups shredded Pepper Jack cheese (2 cups = 8 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 296 mg | 30% |
Carbohydrate | 38 g | 13% |
Cholesterol | 40 mg | 13% |
Total Fat | 17 g | 26% |
Iron | 3 mg | 14% |
Calories | 357 kcal | 18% |
Sodium | 974 mg | 41% |
Protein | 13 g | 26% |
Saturated Fat | 8 g | 41% |
Sugars | 7 g | 1% |
Vitamin C | 40 mg | 67% |
Preheat oven to 450°F. Spray 15x10-inch jelly roll pan with cooking spray. Place potatoes, bell pepper and onion on pan; sprinkle with salt and cumin.
Bake 30 to 35 minutes or until potatoes are tender, stirring after 20 minutes.
Divide vegetable mixture evenly onto half of each tortilla; sprinkle each with cheese. Fold each tortilla in half over filling.
Spray nonstick skillet with cooking spray. Heat over high heat; add quesadillas. Cook each side 1 minute or until lightly browned and cheese is melted. Serve immediately.
Roasted Vegetable Quesadillas