Skip to main content
Roasted Vegetable Quesadillas
Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

with Chiptole-Chili Mayo and Guacamole

Recipe Development Team
Recipe Development TeamPublished on March 15, 2016

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

(Contains: Milk)

1 teaspoon

Chipotle Powder

1 unit

Lime

1 tablespoon

Mayonnaise

(Contains: Eggs)

1 teaspoon

Dried Oregano

1 unit

Roma Tomato

4 unit

Flour Tortilla

(Contains: Wheat)

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

1

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.

Roast the vegetables
2

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.

Make the guacamole
3

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.

4

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).

Assemble the quesadillas
5

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.

Cook the quesadillas
6

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!

More delicious recipes with similar ingredients

Beef, Tomato, Spinach & Feta Panini

Beef, Tomato, Spinach & Feta Panini

with Lemon-Oregano Potato Wedges & Garlic Dijonnaise
Paprika Chicken & Rice Bowls

Paprika Chicken & Rice Bowls

with Chicken Thighs, Bell Pepper & Lemon-Cilantro Sauce
Big Batch Beefy Lasagna Soup

Big Batch Beefy Lasagna Soup

2x the delicious portions!
Tangy Tamarind Chicken over Rice

Tangy Tamarind Chicken over Rice

with Cilantro-Lime Slaw & Peanuts
Tex-Mex Chicken, Bean & Pepper Wrap

Tex-Mex Chicken, Bean & Pepper Wrap

with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce
Chicken, Tomato, Spinach & Feta Panini

Chicken, Tomato, Spinach & Feta Panini

with Lemon-Oregano Potato Wedges & Garlic Dijonnaise
Big Island Beef Burgers with Pineapple

Big Island Beef Burgers with Pineapple

plus Tangy Slaw and Spicy Mayo
Black Bean & Portobello Burrito Bowls

Black Bean & Portobello Burrito Bowls

with Green Pepper, Pico de Gallo & Lime Crema
Smoky Mustard Crispy Chicken Sammies

Smoky Mustard Crispy Chicken Sammies

with Creamy Slaw & Roasted Carrots
One-Pan Shawarma Beef Lettuce Wraps

One-Pan Shawarma Beef Lettuce Wraps

with Tomato, Garlicky White Sauce, Almonds & Hot Sauce
Sweet Umami Beef Burgers

Sweet Umami Beef Burgers

with Katsu Mayo & Crunchy Sesame Almond Salad
Hearty Hamburger Noodle Soup

Hearty Hamburger Noodle Soup

with Onion & Parsley
One-Pan Turkey Cheeseburger Lettuce Wraps

One-Pan Turkey Cheeseburger Lettuce Wraps

with Crispy Fried Onions, Pickle & Special Sauce
Sweet Chili Pork Banh Mi Baguettes

Sweet Chili Pork Banh Mi Baguettes

Elevated Dinners, Impressively Easy
Make-Ahead Spinach & Potato Frittata

Make-Ahead Spinach & Potato Frittata

with Pepper Jack, Italian Cheese Blend & Sundried Tomato Aioli
Spicy Buffalo Cauliflower Flatbreads

Spicy Buffalo Cauliflower Flatbreads

with Mozzarella, Scallions, Carrot Sticks & Ranch Dressing
Cheesy Black Bean Tortilla Crunch Skillet

Cheesy Black Bean Tortilla Crunch Skillet

with Charred Corn & Crisp Lettuce
Greek Arugula & Feta Salad Pita Wraps

Greek Arugula & Feta Salad Pita Wraps

with Mozzarella, Tomato, Dill & Olives
Spicy Fish Taco Grill Packets

Spicy Fish Taco Grill Packets

Foil packet meals for the campfire or grill
Mexican Shrimp & Black Bean Tostadas

Mexican Shrimp & Black Bean Tostadas

with Pickled Shallot, Red Pepper Crema & Guacamole

This week's must-try HelloFresh recipes