See Also: Roasted Vegetable Quesadilla Stacks(recipes)
acetylmuramyl-alanyl-isoglutamine(medicine)
Roasted Vegetable Salad(recipes)
Roasted Vegetable Pasta(recipes)
Rosemary-Roasted Vegetable Crostini(recipes)
Roasted Winter Vegetable Soup(recipes)
Roasted Vegetable Tomato Sauce(recipes)
Roasted Vegetable Omelet with Fresh Salsa(recipes)
Penne Pasta and Roasted Vegetable Salad(recipes)
Roasted Vegetable Salad with Capers and Walnuts(recipes)

acetylmuramyl-alanyl-isoglutamine (medicine) and Roasted Vegetable Quesadilla Stacks (recipes)


acetylmuramyl-alanyl-isoglutamine (medicine)


acetylmuramyl-alanyl-isoglutamine
<chemical> Peptidoglycan immunoadjuvant originally isolated from bacterial cell wall fragments; also acts as pyrogen and may cause arthritis; stimulates both humoral and cellular immunity.

Pharmacological action: adjuvants, immunologic.

Chemical name: D-alpha-Glutamine, N2-(N-(N-acetylmuramoyl)-L-alanyl)-


Roasted Vegetable Quesadilla Stacks (recipes)


Roasted Vegetable Quesadilla Stacks

Prep and Cook Time: 25 minutes

Yield: Makes 4 servings



Ingredients:



3medium zucchini, chopped

1red bell pepper, diced

1green bell pepper, diced

1large onion, chopped

1tablespoon chili powder

1tablespoon olive oil

6(12-inch) flour tortillas

1-1/3cups shredded Monterey Jack or pepper Jack cheese

1/2cup sour cream

1lime, cut into wedges

Hot pepper sauce









Preparation:





1.Preheat oven to 450°F. Toss zucchini, bell peppers and onion with chili powder. Place on Baking sheet; drizzle with olive oil. Bake 5 to 8 minutes or until tender.2.Heat large nonstick skillet over high heat. Place 1 tortilla in skillet; top with 1 cup vegetable mixture and 1/3 cup cheese. Top with second tortilla, then repeat vegetable and cheese layers. Top with third tortilla; cook about 2 minutes or until cheese is melted.3.Hold large plate over skillet and invert tortilla stack onto plate. Slide tortilla stack back into skillet; cook about 2 minutes or until lightly browned on bottom.4.Slide stack onto cutting board; cover loosely to keep warm. Repeat process with remaining ingredients to form another stack. Cut each tortilla stack into quarters; serve with sour cream, lime wedges and hot pepper sauce to taste.







Serving suggestion:

For a complete meal, serve with rice and black beans seasoned with ground cumin and ground red pepper.





Nutritional Information:







Serving Size:







Sodium

493 mg







Protein

18 g







Fiber

4 g







Carbohydrate

45 g







Cholesterol

46 mg







Total Fat

25 g







Calories from Fat

48 %







Calories

468









Dietary Exchange:







Fat

3-1/2







Meat

1-1/2







Vegetable

3







Starch

2