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Balsamic roasted tomato and veggie quesadillas

Nancy is the author of the food blog, Coupon Clipping Cook. She loves to cook and save money on groceries by using coupons and shopping for sales. Nancy worked a number of years in a grocery store where she learned a lot about different ...

A tasty way to get your veggies!

What better way to get your veggies than inside a warm quesadilla that's smothered in melted jalapeño cheese. The tomatoes and veggies inside these quesadillas are extra special.

Balsamic roasted tomato and veggie quesadillas with jalapeno cheese

The tomatoes and veggies inside these quesadillas are extra special because they're roasted in balsamic vinegar. The hint of balsamic flavor in these quesadillas is wonderful and makes for a delicious meatless meal or appetizer. And the whole wheat tortillas go so nicely with the heartiness of the veggies and the heat from the jalapeño cheese. It's time that you treat yourself and give these yummies a try.

Balsamic roasted tomato and veggie quesadillas with jalapeño cheese recipe

Serves 3

Ingredients:

For the roasted tomatoes and veggies

  • 5 Roma tomatoes
  • 1 bell pepper (green or red)
  • 1 onion, medium size
  • 1 zucchini squash
  • 1 yellow squash
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup plus 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
For the quesadillas
  • 6 whole wheat tortillas, regular soft taco size
  • 3 tablespoons butter
  • Roasted balsamic tomatoes and veggies
  • 12 slices jalapeño jack cheese

Directions:

For the roasted tomatoes and veggies

  1. Preheat the oven to 375 degrees F.
  2. Cut the Roma tomatoes in half lengthwise and add them to a large bowl.
  3. Cut the bell pepper into about 1-inch wide strips and add them to the bowl.
  4. Slice the onion into 1/2-inch thick pieces and add them to the bowl.
  5. Cut the zucchini and yellow squash in half widthwise and then cut each piece into thirds lengthwise. Add the squash in the bowl.
  6. Add the garlic powder, salt and pepper to the bowl. Gently mix all ingredients so that the tomatoes and veggies are lightly coated with the spices.
  7. Add the balsamic vinegar and olive oil to the bowl and gently mix to coat all ingredients.
  8. On a large cookie sheet, lay the tomatoes and veggies flat and spread them out evenly so that none of them are stacked on top of each other.
  9. Roast the tomatoes and veggies in a preheated oven for about 20 minutes.
  10. Remove them from the oven and set aside for a moment.

For the quesadillas

  1. Heat a medium-size skillet on low to medium heat and add 1/2 tablespoon of butter to the pan.
  2. Lay a tortilla on top of the melted butter.
  3. Lay 1/3 of the roasted tomato and veggie mixture on top of the tortilla, and top with 4 slices of cheese and one more tortilla.
  4. When the bottom tortilla is lightly browned, lift the quesadilla from the skillet with a large spatula and add 1/2 tablespoon of butter to the pan. Then carefully turn the quesadilla over and set it back in the skillet over the melted butter so the bottom side is now up.
  5. When the bottom tortilla is lightly browned and the cheese is melted, remove the quesadilla from the heat and repeat the process.
  6. Cut each quesadilla in quarters and serve while hot.

More quesadilla recipes

Asian chicken and pineapple quesadillas
Chipotle chicken and avocado quesadillas
Steak and blue cheese quesadillas

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