Roasted Summer Vegetable & Goat Cheese Quesadillas

Roasted Summer Vegetable Goat Cheese Quesadillas Recipe

Cooking with fresh vegetables, such as zucchini, asparagus and spinach has never been easier or more flavorful with LA VICTORIA® SUPREMA® Salsa.

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Roasted Summer Vegetable & Goat Cheese Quesadillas

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Recipe Ingredients

  • 1 medium onion, cut into 1-inch chunks
  • 1 medium zucchini, cut into 1-inch pieces
  • 1 medium red, yellow, or orange bell pepper- seeded and cut into 1-inch chunks
  • 8 asparagus stalks, bottoms trimmed and cut into 1-inch pieces
  • 1 cup fresh corn kernels, cut from the cob
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 4 (10-inch) flour tortillas
  • 1 cup shredded Mexican blend cheese
  • 2 cups baby spinach leaves
  • 1 cup crumbled goat cheese
  • 2 cups LA VICORIA® SUPREMA® Salsa
  • Guacamole and Sour Cream, for Garnish

Cooking Directions

  1. Preheat oven to 425ºF. In a large bowl, combine onion, zucchini, bell pepper, asparagus and corn kernels. Add olive oil and season with salt and pepper; toss to coat.
  2. Arrange vegetables in a single layer on a large baking sheet. Roast uncovered for 15 minutes or until tender and beginning to brown. Remove veggies from oven but leave oven on.
  3. Line baking sheet with aluminum foil and place two large tortillas on foil, side by side. Sprinkle ½ cup of shredded cheese on bottom of each tortilla. Divide vegetable mixture evenly between two tortillas. Top with a handful of baby spinach leaves and scatter half of goat cheese on top of each tortilla; top with remaining two tortillas. Bake for 10 minutes or until cheese is melted.
  4. Cut each quesadilla into six wedges. Garnish with LA VICORIA® SUPREMA® Salsa, guacamole and sour cream.