Roasted Vegetable Quesadillas with rustic avocado


  • 10″ Flour tortillas
  • 8 Oz. Shredded Monterrey jack cheese
  • 1 Large zucchini
  • 1 Large Yellow squash
  • 2 Large Portobello mushrooms
  • 1 Small red onion
  • 2 Oz. Chopped fresh garlic
  • 2 Oz. Olive oil
  • 2 Oz. Balsamic vinegar
  • 6 Pepperoncinis sliced 


  1. Pre-heat your oven to 350 degrees.
  2. In a bowl, combine all the ingredients..minus the pepperoncinis and cheese.
  3. Combine said ingredients with the oil and vinegar. Make sure to coat the vegetables thoroughly. Season with salt and fresh pepper.
  4. Using a foil lined baking sheet, arrange the vegetables in an even layer and bake for 25 minutes.
  5. Remove the roasted vegetables, cool thoroughly, and dice all to a small dice.
  6. Heat some additional oil over medium heat about 1 minute. Not too hot!!
  7. Prepare the quesadilla. On half of the tortilla, spread some cheese followed by the vegetable mixture. Add some more cheese and pepperoncinis. Fold the other half over to create a half moon. Press down to make sure the ingredients come together.
  8. Cook the quesadilla 2-3 minutes on each side until golden brown and delicious. Press the quesadiila down with a spatula during cooking.
  9. Remove after golden brown on both sides, cut and serve with avocado salsa or the condiment of your choice. Enjoy guys!!!