Roasted Vegetable Quesadilla

By: Michael Gordon

If you're having a hard time feeding your toddlers with vegetables, then try this succulent recipe from My Recipe House. Yes, they will definitely be in bliss dipping the deliciously stuffed tortilla on sourcream!
Ingredients:
red onion
yellow bell peppers quartered, cored, seeded
eggplant
diced and drained canned pineapple
canola oil
ground pepper
salt
4 flour tortillas (big ones)
shredded jack cheese
1/4 cup sour cream
1/4 cup salsa
PROCEDURE:
1. Heat your oven prior with 400 degrees then coat your nonstick big baking pan with canola oil by brushing or spraying it in the surface of the pan
2. Lay the following ingredients on the pan: slices of onion, bell pepper strips, sliced eggplant, and zucchini. Brush the tops again with canola oil and season with pepper and salt to taste. The next thing for you to do is roast the laid vegetables in your oven for about 5 minutes.
3. Add a tortilla in a large frying pan (nonstick) and heat it. Just give it around 30 seconds and then flip the tortilla.
4. Top the heated tortilla with grated or shredded jack cheese then lay your own choices of roasted vegetables over the top of the cheese and pineapple. Continue baking 'till the dish is done or the tortilla is well-browned.
5. Fold the tortilla and cut it in 2 halves. Then do the same with the 3 tortillas.
Do not forget that you can serve the quesadilla with spring onion and sourcream on top.
And for more succulent recipes, please visit My Recipe House.

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