HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Vegetable Quesadillas
Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

with Chiptole-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.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce


1 unit


1 unit

Red Bell Pepper

1 cup

Mozzarella Cheese


1 teaspoon

Chipotle Powder

1 unit


1 tablespoon



1 teaspoon

Dried Oregano

1 unit

Roma Tomato

4 unit

Flour Tortilla


¼ ounce


Not included in your delivery


Kosher Salt



1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories590 kcal
Energy (kJ)2469 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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!