Roasted Vegetable Quesadillas

Name: Roasted Vegetable Quesadillas with Chiptole-Chili Mayo and Guacamole
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 6 ounce Asparagus; 1 unit Avocado; 1 unit Red Bell Pepper; 1 cup Mozzarella Cheese; 1 teaspoon Chipotle Powder; 1 unit Lime; 1 tablespoon Mayonnaise; 1 teaspoon Dried Oregano; 1 unit Roma Tomato; 4 unit Flour Tortilla; ¼ ounce Cilantro; unit Salt; unit Pepper; 1 teaspoon Olive Oil

with Chiptole-Chili Mayo and Guacamole

Recipe Development TeamPublished on March 15, 2016

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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 amount

6 ounce

Asparagus

1 unit

Avocado

1 unit

Red Bell Pepper

1 cup

Mozzarella Cheese

1 teaspoon

Chipotle Powder

1 unit

Lime

1 tablespoon

Mayonnaise

1 teaspoon

Dried Oregano

1 unit

Roma Tomato

4 unit

Flour Tortilla

¼ ounce

Cilantro

Not included in your delivery

unit

Salt

unit

Pepper

1 teaspoon

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

•Large Pan

Instructions

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

Toss the asparagus, and sliced bell pepper 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 tomato. Halve the lime. Halve and pit the avocado. Scoop the flesh into a small bowl. Mash the avocado with a fork, then stir in the diced tomato, cilantro, and a squeeze of lime juice. Season with salt and pepper.

Make the chipotle-chili mayo: In another small bowl, mix together 1 Tablespoon mayonnaise and a pinch of chipotle chili powder, to taste (start with a little and go up from there).

Spread two tortillas with the chipotle-chili mayo, then top with the roasted vegetables and mozzarella. Top each with another tortilla. TIP: If you can’t fit all the vegetables inside the quesadillas, you can serve the rest to the side.

Heat a large pan over medium heat. Add one quesadilla and cook until the underside browns and the cheese begins to melt, for 2-3 minutes. Flip onto the other side and cook for another 2-3 minutes, until browned and completely melted. Repeat with the second quesadilla. Slice the roasted vegetable quesadillas into wedges and serve with the guacamole. Enjoy!