Roasted Vegetable Quesadilla Stacks

Recipe: Roasted Vegetable Quesadilla Stacks

3 TBS olive oil

1 red pepper, sliced

1 onion sliced

1 eggplant (or zucchini or yellow squash)

1/2 TBS chili powder

salt and pepper

1 can refried beans

1 cup (or more) good cheddar cheese, grated

8~ 6 inch flour tortillas limes, quartered

sour cream

Preheat oven to 450 degrees. Put peppers, onions and eggplants in a large bowl. Drizzle with 1 TBS olive oil. Add chili powder, salt and pepper. Toss. Put veggies on a rimmed baking sheet. Roast for 15 minutes or until just slightly browning. Turn off oven. Heat a large skillet with 1 TBS olive oil. Meanwhile, spread a thin coat of refried beans on the tortilla. Add some veggies and top with cheese. Press down. Add another tortilla spread with refried beans to the stack. Layer tortilla with more veggies and cheese. Add final tortilla on top. Using a large spatula, gently place the quesadilla stack in the hot skillet. Cook for 2 minute, until the tortilla is golden. Put a large plate over the skillet and invert so the tortilla lands on the plate, slide the tortilla stack back into the skillet and lightly brown the top tortilla. Put the tortilla on a large rimmed baking sheet and cover with foil. Place in the warm oven. Repeat for the remaining quesadillas. Serve with limes and sour cream.