A great school lunch option, these tasty quesadillas are a little different, with garlic roasted vegetables and cream cheese seasoned with basil and capers.
Ingredients: For the filling
Ingredients: For the quesadilla
- Preheat oven to 400°F. Season vegetables with oil, garlic salt and peppers and roast for 10 minutes or until vegetables are tender.
- Heat 1 tablespoon of oil on a griddle or large skillet over medium-high heat. Place one flour tortilla on the hot griddle, spread with cream cheese and top with basil, capers and roasted vegetables.
- Spread cream cheese on another flour tortilla and place on top of vegetables, cream cheese side down. Cook quesadillas for 5–6 minutes, flipping once, until both sides are crisp and golden. Repeat this process for the remaining tortillas.
Tips: Not only are these quesadillas a nice lunch option but they also make for a fun breakfast bagel alternative. Gluten-free tortillas can be substituted for the traditional flour tortillas.