Roasted Vegetable Quesadillas

Name: Roasted Vegetable Quesadillas with Smoky Chipotle Mayo & Guacamole
Yield: 2
Cuisine: Latin
Ingredients: 4 Whole Wheat Tortillas; 1 Asparagus; 1 Green Bell Pepper; 1 Dried Oregano; 1 Chipotle Powder; 1 Cilantro; 1 Yellow Onion; 1 Mayonnaise; 1 Lime; 1 Roma Tomato; 1 Mozzarella Cheese; 1 Avocado; 1 Olive Oil; Salt; Pepper

with Smoky Chipotle Mayo & Guacamole

Recipe Development TeamPublished on May 19, 2017

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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.

Tags:

Veggie

Allergens:

Wheat

•Eggs

•Milk

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 Time

Prep Time

DifficultyEasy

Ingredients

serving amount

4

Whole Wheat Tortillas

(Contains: Wheat)

1

Asparagus

1

Green Bell Pepper

1

Dried Oregano

1

Chipotle Powder

1

Cilantro

1

Yellow Onion

1

Mayonnaise

(Contains: Eggs)

1

Lime

1

Roma Tomato

1

Mozzarella Cheese

(Contains: Milk)

1

Avocado

Not included in your delivery

1

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3510 kJ

Calories839 kcal

Fat34 g

Carbohydrate87 g

Dietary Fiber8 g

Protein45 g

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

•Knife

•Baking Sheet

•Fork

•Small Bowl

•Spoon

•Plate

•Pan

Instructions

1

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.

2

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.

3

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.

4

Make the chipotle mayo: in another small bowl, combine the mayonnaise and chipotle chili powder (to taste). Set aside.

5

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.

6

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.

7

Slice the quesadillas into wedges and serve with guacamole. Enjoy!