Roasted Vegetable Quesadillas
with Smoky Chipotle Mayo & Guacamole
In our book, quesadillas and guacamole are the ultimate comfort food. Stuffed with lightly caramelized asparagus, bell pepper, and onion, these whole-wheat quesadillas are both hearty and wholesome. A secret layer of chipotle mayo will forever change the way you make quesadillas.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Whole Wheat Tortillas
Green Bell Pepper
Not included in your delivery
Preheat oven to 400 degrees. Halve, peel and thinly slice the onion. Core, seed, and remove white ribs from the bell pepper, then thinly slice. Trim and discard the bottom inch of the asparagus, then cut into 2-inch pieces. Halve, core, and seed, the tomato, then chop along with the cilantro. Halve the lime.
Toss the asparagus, onion and bell pepper on a baking sheet with 1 tablespoon olive oil and the dried oregano. Season with salt and pepper and roast for 15 minutes, until softened and slightly caramelized.
Make the guacamole: halve, pit and peel the avocado, then scoop the flesh into small bowl. Mash the avocado with a fork until mostly smooth, then stir in the chopped tomato, cilantro and a squeeze of lime. Season with salt and pepper. Set aside.
Make the chipotle mayo: in another small bowl, combine the mayonnaise and chipotle chili powder (to taste). Set aside.
Assemble the quesadillas: Spread two tortillas with the chipotle mayo (to taste), then layer the mozzarella, roasted vegetables, and another layer of mozzarella. Top each with another tortilla.
Heat a large pan over medium heat. Add one quesadilla and cook until the underside browns and cheese begins to melt, about 2-3 minutes. Flip onto the other side and cook another 3-4 minutes, until browned and cheese is completely melted. Transfer to a baking sheet and place in the oven to keep warm. Repeat with the second quesadilla.
Slice the quesadillas into wedges and serve with guacamole. Enjoy!