Roast Vegie Quesadillas

Put a delicious extra spin around Mexican night in the same way as these easy, cheesy quesadillas.

The ingredient of Roast Vegie Quesadillas

• 500g sweet potato peeled cut into 3cm pieces
• 1 large red onion cut into wedges
• 1 tbsp olive oil
• 150g broccoli cut into small florets
• 8 flour tortillas
• 240g 3 cups harshly roughly grated cheddar or mozzarella
• 85g 1 3 cup sour cream
• 1 2 tbsp pesto
• baby rocket leaves to support

The Instruction of roast vegie quesadillas

• preheat oven to 200c 180c admirer forced place the sweet potato and onion in a large roasting pan drizzle with oil and season roast for 20 minutes build up broccoli to the pan toss the vegies together roast for 10 minutes or until vegies are tender
• heat a non stick frying pan over medium high heat spray gone oil place 1 tortilla in pan sprinkle as soon as one eighth of the cheese peak as soon as a quarter of the vegie mixture use a fork to gently mash sprinkle like out of the ordinary one eighth of the cheese height subsequent to option tortilla use an egg lifter to press to seal cook for 1 2 minutes or until golden underneath use egg lifter to turn cook for 1 2 minutes or until golden transfer to a plate repeat subsequent to permanent tortillas cheese and vegies
• add up the acid mordant cream and pesto in a bowl cut the quesadillas into wedges and relief afterward a dollop of pesto cream and sprinkle gone rocket

Nutritions of Roast Vegie Quesadillas

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