Roasted Vegetable Quesadilla

Roasted Vegetable Quesadilla

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. Preheat oven to 400 degrees and then coat a nonstick large baking pan with canola oil by spraying or brushing it in the pan’s surface
2. Lay the following on the pan: onion slices, bell pepper strips, eggplant slices, and zucchini. Brush the tops again with canola oil and season with pepper and salt to taste. What we will do is to roast the laid vegetables in oven for about 5 minutes.
3. Add a tortilla to a large nonstick frying pan and begin to heat. Give it about 30 seconds and then flip the tortilla over.
3. Top the heated tortilla with grated or shredded jack cheese and then lay an your own mix of the roasted vegetables over the top of the cheese and pineapple. Continue baking until the dish is done or the tortilla is well-browned.
4. Fold the tortilla and cut it in 2 halves. Do the same with the remaining 3 tortillas. Note that you can serve the quesadilla with sourcream and spring onion on top.