Roasted Vegetable Quesadillas
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 2 cups broccoli florets
  • ½ yellow onion, cut in thick slices
  • 5 mushrooms, sliced
  • 10 baby Peruvian native purple potatoes, cut in fourths
  • Salt and pepper
  • ¼ cup olive oil
  • 1 tomato, peeled, seeded and diced
  • ¼ yellow onion, diced
  • ½ avocado, diced
  • 1 lime
  • ¼ pound Panela Cacique cheese, cut in slices
  • 6 corn tortillas
Instructions
  1. Preheat the oven to 450ᵒ F.
  2. Put the broccoli, onions, mushroom and potatoes in a baking pan. Add salt, pepper and olive oil, and stir well. Roast for 25 minutes or until the veggies are tender.
  3. In a small bowl combine tomatoes, diced onions and avocado. Add salt and pepper and the lemon juice. Stir and keep refrigerated.
  4. Heat a saucepan over medium heat and warm the tortillas on both sides. Place some Panela cheese slices on half of each tortilla and warm for a few seconds.
  5. Cover the cheese with roasted broccoli, onions and mushrooms. Fold the tortillas and cook for a few extra minutes until lightly golden.
  6. Serve with the avocado chalaquita, the roasted potatoes, and an icy cold beer.
Recipe by PERU DELIGHTS at https://perudelights.com/roasted-vegetable-quesadillas/