Roasted Root Vegetable Quesadillas

CHICOPEE, Mass. (Mass Appeal) - If your kids love quesadillas we have got a whole new twist on this family favorite! Chef Matthew Scotten is the Roamin' Chef shared a recipe for roasted root vegetable quesadillas!

Recipe for Roasted Root Vegetable Quesadillas

Ingredients:

• 1 cup of any combination of the following root vegetables (butternut squash, sweet potato, golden beets, celery root or turnip)
• ½ red onion, sliced
• ½ red pepper
• Five cloves of garlic
• ½ bag of washed baby spinach
• ¼ cup grated smoked Gouda, Monterey Jack, or Mozzarella
• 2 8-10" flour tortillas

Directions:

• 1. Preheat the oven to 350ºF.
• 2. Cut root vegetables and red pepper into ½ inch cubes.
• 3. In a bowl, toss the root vegetables, red pepper and onion with 1tbsp olive to coat. Spread the vegetables on a foil-lined sheet tray.
• 4. Coat the garlic cloves with oil and wrap them in a foil envelope, slightly vented.
• 5. Bake root vegetables and garlic for 25 min.
• 6. Briefly cook spinach in a sauce pan with a little water until tender (2 min).
• 7. When vegetables are done, mash and spread the roasted garlic on the inside a tortilla, add onions, spinach, pepper and cheese, and fold the tortilla in half.
• 8. Heat on a grill pan or 10 inch frying pan until golden brown on each side.
• 9. Note: quesadillas can be served with grilled and sliced chicken breast, or with salsa.     Serves 2 people