05/17/2026
FAJITA-SPICED ROASTED VEGGIE QUESADILLAS w/HONEY BALSAMIC DIPPING SAUCE
Items in ALL CAPS sold at WWW.THETEATREESHOP.COM
INGREDIENTS: Serves 4
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into half-moons
1 red onion, sliced
3 Tbsp HABANERO OLIVE OIL, divided
2 Tbsp FAJITA SEASONING
8 large flour tortillas
2 cups shredded pepper jack cheese
3 Tbsp HONEY BALSAMIC VINEGAR
2 Tbsp LIME OLIVE OIL
1 tsp Dijon mustard
Sour cream, for serving
DIRECTIONS:
1. Preheat oven to 425°F.
2. Toss peppers, zucchini, and red onion with 2 Tbsp HABANERO OLIVE OIL and FAJITA SEASONING. Spread on a baking sheet in a single layer.
3. Roast 20 to 22 minutes, flipping once halfway, until caramelized at the edges.
4. While veggies roast, whisk together HONEY BALSAMIC VINEGAR, LIME OLIVE OIL, and Dijon mustard. Set aside as dipping sauce.
5. Heat a large skillet over medium heat. Brush one side of a tortilla with remaining HABANERO OLIVE OIL and place oil-side down in the pan.
6. Layer cheese and roasted veggies on one half of the tortilla. Fold over and press gently. Cook 2 to 3 minutes per side until golden and crispy.
7. Repeat with remaining tortillas. Slice into wedges and serve with dipping sauce and sour cream.
Heat-sensitive? Use LIME OLIVE OIL in place of HABANERO OLIVE OIL throughout. The dipping sauce still steals the show.
