Quesadillas are one of the only foods we will never ever get tired of. After all, they’re versatile, hearty, and oozing with cheesy deliciousness. And thanks to the secret layer of smoky chipotle mayo on these wonders, we will never look at quesadillas the same way again.
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Red Bell Pepper
Wash and dry all produce. Preheat oven to 400°. Halve, peel, and thinly slice onion. Finely chop 2 TBSP onion and set aside in a small bowl. Core, seed, and thinly slice bell pepper. Halve the zucchini lengthwise, then slice into half-moons.
Toss zucchini, sliced onions, and bell peppers on a baking sheet with a drizzle of olive oil, the oregano, and a pinch of salt and pepper. Bake until softened and slightly caramelized, 12-15 minutes.
Finely chop cilantro. Core, seed and dice tomato. Halve lime. Stir tomatoes, cilantro and a squeeze of lime in the bowl with the chopped onions. Season to taste with salt and pepper.
In another small bowl, combine mayonnaise and chipotle chili powder (start with a little and go up from there).
Remove veggies from oven, and increase heat to 450°. Drizzle one side of each tortilla with olive oil. Set two tortillas oil-side down on a baking sheet, and spread each with 1 tsp chipotle mayo. Top with some roasted veggies and mozzarella cheese. Cover with another tortilla, oil-side up. Toast until melted and crisp, 3-5 minutes per side
Toss remaining veggies with arugula, a squeeze of lime, and a drizzle of olive oil in a large bowl. Season with salt and pepper. Slice quesadillas into wedges, and serve with pico de gallo and salad. Enjoy!