Ree Drummond’s Roasted Vegetable Quesadilla | The Pioneer Woman | Food Network

Ree loves a great quesadilla recipe and this is one of her best! This roasted vegetable quesadilla filled with zucchini, peppers, corn and cheese is on the menu at Ree’s Mercantile and is always a hit!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Roasted Vegetable Quesadilla
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

Cilantro Cream Sauce:
1 cup sour cream
1 tablespoon fresh chopped cilantro
1 lime, zested and juice

Quesadilla:
1 1/4 sticks (10 tablespoons) salted butter
1 large onion, sliced thin
Kosher salt and freshly ground black pepper
1 Anaheim pepper, sliced thin
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 small zucchini, cut into bite-size half-moons
3 tablespoons olive oil
Four 10-inch spinach tortillas
4 cups shredded Monterey Jack cheese
1/2 cup frozen roasted corn, thawed

To Serve:
1 cup pico de gallo, store bought
1 cup salsa

Directions

Position the rack in the center of the oven and preheat the oven broiler.

For the cilantro cream sauce: Mix the sour cream, cilantro, lime zest and lime juice in a small bowl then set aside.

For the quesadilla: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and season with a pinch of salt and pepper. Stir and allow the onions to caramelize and cook down, 8 to 10 minutes. Transfer to a bowl and set aside.

While the onions cook, add the Anaheim pepper, red bell pepper, yellow bell pepper, poblano pepper and zucchini to a sheet pan. Toss with the olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper. Place under the broiler and cook until the vegetables have softened and started to char, 4 to 5 minutes. Remove and set aside.

To build a quesadilla, melt 2 tablespoons of the butter to the large skillet. Add a tortilla, then sprinkle over 1 cup of the Monterey Jack cheese, add a quarter of the broiled vegetables, 2 tablespoons of the thawed roasted corn and a quarter of the caramelized onion to roughly one half of the tortilla, then allow the cheese to melt, 2 to 3 minutes.

Fold the quesadilla in half and cook until golden and crisp, 1 additional minute per side.

Remove and repeat with the remaining butter, tortillas, cheese and vegetables.

Cut each quesadilla into 4 pieces and serve with the cilantro cream sauce, pico de gallo and salsa.

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Ree Drummond’s Roasted Vegetable Quesadilla | The Pioneer Woman | Food Network

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