Roasted Vegetable Quesadillas

Delight guests at your next party with this Roasted Vegetable Quesadillas recipe from Scales by Conair.

Nutritional Information

Per serving (makes 2 quesadillas-4 servings):
  • Calories190 (38% from fat)
  • Carbohydrates23g
  • Protein7g
  • Fat8g
  • Saturated fat4g
  • Cholesterol10mg
  • Sodium860mg
  • Calcium123mg
  • Fiber2g


  • 1/4medium zucchini (approximately 2 ounces), cut into 1/2-inch dice
  • 1/4red bell pepper (approximately 1-1/2 ounces), cut into 1/2-inch dice
  • 1/4yellow pepper (approximately 1-1/2 ounces), cut into 1/2-inch dice
  • 1/2jalapeño pepper, seeded and finely chopped
  • 1/4medium onion (approximately 2 ounces), sliced
  • 1garlic clove, smashed
  • 1teaspoon extra virgin olive oil, plus 1/2 tablespoon for brushing
  • 1/4teaspoon sea or kosher salt
  • 1/4teaspoon freshly ground black pepper
  • 1/4cup fresh or frozen (defrosted) corn kernels
  • 1tablespoon cilantro, roughly chopped
  • 210-inch flour tortillas
  • 1ounce Monterey Jack, shredded
  • 1ounce goat cheese
  • nonstick cooking spray
Roasted Vegetable Quesadillas


  • 1Preheat toaster oven to 400°F on the bake setting, with rack in the lowest position. Line baking pan with aluminum foil.
  • 2Toss the zucchini, peppers, onion, garlic, 1 teaspoon of the olive oil, salt and pepper together in a mixing bowl. Place vegetables on the prepared baking pan. Bake in preheated oven until vegetables are softened and browned, about 20 minutes. Return vegetables to mixing bowl and toss with the corn and cilantro.
  • 3Assemble quesadillas. Line up the tortillas on a work surface. Place even amounts of the vegetable mixture on half of each tortilla, then place even amounts of cheese on each. Fold each in half, making a half-moon shape.
  • 4Spray foiled baking pan with cooking spray. Place the quesadillas on baking pan and brush the tops lightly with oil. Bake quesadillas at 400°F for about 6 to 6-1/2 minutes, until tops are golden and cheese is melted.