Bacon, cheese and roasted vegetable quesadillas

Preheat oven to 400 °F (205 °C)

In a bowl, combine vegetables, cumin, chili powder and 15 ml (1 tbsp.) olive oil. Season with salt and pepper and mix well. Bake (or sauté in a pan) until vegetables start to colour. Keep warm.

Pan fry bacon on high heat until crisp. Drain on absorbent paper. Combine bacon with roasted vegetables.

Spread half the cheese on the tortillas, add the bacon, vegetables and chopped cilantro and top with the remaining cheese. Fold tortillas into half-moons.

Brush tortillas with remaining oil and grill in a pan on medium high heat. During cooking, gently turn quesadillas until golden and cheese is melted.

Cut into three sections and serve with sour cream and salsa.