Roasted Vegetable Quesadillas with Pepper Jack Cheese

Delightfully crispy quesadillas filled with roasted vegetables and spicy pepper jack cheese, ideal for a quick meal.

Ingredients

• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 1 cup mushrooms, sliced
• 1 cup red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 flour tortillas
• 2 cups pepper jack cheese, shredded
• 2 tablespoons butter

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine bell peppers, zucchini, mushrooms, and red onion. Drizzle with olive oil, salt, and black pepper, and toss to coat.
3. Spread the vegetables on a baking sheet and roast for 15-20 minutes or until tender and beginning to caramelize.
4. Heat a large skillet over medium heat. Spread butter on one side of a tortilla and place it, butter side down, in the skillet.
5. Layer some roasted vegetables and shredded pepper jack cheese on top of the tortilla, then cover with another tortilla, butter side up.
6. Cook for about 3-4 minutes per side until the tortillas are golden brown and the cheese is melted.
7. Repeat with remaining tortillas and filling.
8. Slice the quesadillas and serve warm.

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