Roasted Vegetable Quesadillas

Name: Roasted Vegetable Quesadillas with Chipotle-Chili Mayo and Guacamole
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 12 ounce Asparagus; 2 unit Avocado; 2 unit Red Bell Pepper; 8 ounce Mozzarella Cheese; 1 teaspoon Chipotle Powder; ½ ounce Cilantro; 1 unit Lime; 2 tablespoon Mayonnaise; 2 teaspoon Dried Oregano; 2 unit Roma Tomato; 8 unit Flour Tortilla; unit Salt; unit Pepper; 3 tablespoon Olive Oil

with Chipotle-Chili Mayo and Guacamole

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In our book, quesadillas and guacamole are the ultimate comfort food. Stuffed with lightly caramelized asparagus and bell pepper, these quesadillas are indulgent yet wholesome. A secret layer of chipotle mayo will forever change the way you make quesadillas.

Tags:

Spicy

•Veggie

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

12 ounce

Asparagus

2 unit

Avocado

2 unit

Red Bell Pepper

8 ounce

Mozzarella Cheese

1 teaspoon

Chipotle Powder

½ ounce

Cilantro

1 unit

Lime

2 tablespoon

Mayonnaise

2 teaspoon

Dried Oregano

2 unit

Roma Tomato

8 unit

Flour Tortilla

Not included in your delivery

unit

Salt

unit

Pepper

3 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories590 kcal

Energy (kJ)2468.6 kJ

Fat34 g

Saturated Fat12 g

Carbohydrate50 g

Sugar6 g

Dietary Fiber10 g

Protein23 g

Sodium699 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Fork

•Small Bowl

Instructions

Wash and dry all produce. Preheat the oven to 400 degrees.Core, seed, and thinly slice the bell peppers. Trim and discard the bottom inch from the asparagus, then cut into 2-inch pieces.

Toss the asparagus and sliced bell peppers on a baking sheet with a drizzle of olive oil and the oregano. Season with salt and pepper and roast for 12-15 minutes, tossing halfway through cooking, until softened and slightly caramelized.

Finely chop the cilantro. Core, seed, and dice the tomatoes. Halve the lime. Halve and pit the avocados. Scoop the flesh into a small bowl. Mash the avocados with a fork, then stir in the diced tomatoes, cilantro, and a squeeze of lime juice. Season with salt and pepper.

Make the chipotle-chili mayo: In another small bowl, mix together 2 Tablespoons mayonnaise and a pinch of chipotle chili powder, to taste (start with a little and go up from there, or leave it out for the kids).

When the vegetables are done, remove them from oven and increase the temperature to 450 degrees. Drizzle one side of each tortilla with olive oil. Set the oil-side down on a baking sheet (you may need 2 baking sheets). Spread half the tortillas with the chipotle-chili mayo, then top with the roasted vegetables and mozzarella. Top each with another tortilla, oil-side up. Place in the oven for 3-5 minutes, flip the quesadillas, and cook for 3-5 minutes on the other side, until melted and crisp.

Plate: Slice the roasted vegetable quesadillas into wedges and serve with the guacamole. Enjoy!