Zucchini Roasted Pepper And Cheese Pockets Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| 1 jar (12 ounces) roasted red peppers with garlic in olive oil | ||
| Zucchini package | 2 , frozen | |
| Chopped onion | 1/2 Cup (16 tbs), frozen | |
| Flour tortillas | 4 | |
| Shredded mozzarella cheese package | 1 | |
Directions
1. Drain red peppers, reserving oil. Slice peppers into 1-inch-wide strips and reserve.
2. In a nonstick 1 2-inch skillet over medium heat, heat 2 tablespoons reserved pepper oil. Add zucchini and onion and cook, stirring, until tender and golden, about 5 minutes. Stir in roasted peppers.
3. Lay a tortilla on a work surface. Arrange one-fourth of the vegetables down the center (in a 6- x 2-inch mound). Sprinkle with one-fourth of the cheese. Fold in ends over short sides of vegetables, then fold one edge over long side of vegetables and roll up. Repeat with remaining tortillas and vegetables.
4. In toaster oven on medium setting, bake tortilla pockets 2 at a time until golden and crisp. Repeat with remaining pockets. To serve, cut each pocket in half crosswise. Serve hot.
2. In a nonstick 1 2-inch skillet over medium heat, heat 2 tablespoons reserved pepper oil. Add zucchini and onion and cook, stirring, until tender and golden, about 5 minutes. Stir in roasted peppers.
3. Lay a tortilla on a work surface. Arrange one-fourth of the vegetables down the center (in a 6- x 2-inch mound). Sprinkle with one-fourth of the cheese. Fold in ends over short sides of vegetables, then fold one edge over long side of vegetables and roll up. Repeat with remaining tortillas and vegetables.
4. In toaster oven on medium setting, bake tortilla pockets 2 at a time until golden and crisp. Repeat with remaining pockets. To serve, cut each pocket in half crosswise. Serve hot.
Chef
