Roasted Vegetable Quesadillas
with Chipotle-Chili Mayo and Guacamole
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Asparagus
2 unit
Avocado
2 unit
Red Bell Pepper
8 ounce
Mozzarella Cheese
(Contains Milk)
1 teaspoon
Chipotle Powder
½ ounce
Cilantro
1 unit
Lime
2 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Dried Oregano
2 unit
Roma Tomato
8 unit
Flour Tortilla
(Contains Wheat)
Not included in your delivery
unit
Salt
unit
Pepper
3 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 400 degrees.Core, seed, and thinly slice the bell peppers. Trim and discard the bottom inch from the asparagus, then cut into 2-inch pieces.
Toss the asparagus and sliced bell peppers 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 tomatoes. Halve the lime. Halve and pit the avocados. Scoop the flesh into a small bowl. Mash the avocados with a fork, then stir in the diced tomatoes, cilantro, and a squeeze of lime juice. Season with salt and pepper.
Make the chipotle-chili mayo: In another small bowl, mix together 2 Tablespoons mayonnaise and a pinch of chipotle chili powder, to taste (start with a little and go up from there, or leave it out for the kids).
When the vegetables are done, remove them from oven and increase the temperature to 450 degrees. Drizzle one side of each tortilla with olive oil. Set the oil-side down on a baking sheet (you may need 2 baking sheets). Spread half the tortillas with the chipotle-chili mayo, then top with the roasted vegetables and mozzarella. Top each with another tortilla, oil-side up. Place in the oven for 3-5 minutes, flip the quesadillas, and cook for 3-5 minutes on the other side, until melted and crisp.
Plate: Slice the roasted vegetable quesadillas into wedges and serve with the guacamole. Enjoy!