Roasted Veggie Quesadillas with Chipotle Mayo and Fresh Pico De Gallo

These roasted veggie quesadillas are anything but ordinary. A secret layer of smoky chipotle mayo takes them to the next level, adding a kick of heat that perfectly complements the sweet roasted vegetables. Paired with a bright pico de gallo and a simple arugula salad, this is a meal that’s both satisfying and fresh.

Whether you’re looking for a quick weeknight dinner or a fun twist on classic quesadillas, this recipe delivers. The combination of melted mozzarella, tender roasted veggies and spicy mayo is irresistible. Plus, it comes together in just 30 minutes!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C) and adjust a rack to the middle position. Wash and dry all produce. Halve, peel and thinly slice the red onion. Finely chop about 2 tablespoons of the sliced onion and set aside in a small bowl for the pico de gallo. Core and seed the bell pepper, then thinly slice. Halve the zucchini lengthwise and slice into thin half-moons.
2. On a baking sheet, toss the sliced zucchini, bell pepper, remaining onion and dried oregano with a drizzle of olive oil. Season with salt and pepper. Roast in the oven until the vegetables are softened and lightly browned, about 12-15 minutes.
3. While the vegetables roast, make the pico de gallo: Finely chop the cilantro. Core, seed and dice the Roma tomato. Halve the lime. In the small bowl with the chopped onion, combine the tomato, cilantro and a squeeze of lime juice. Season with salt and pepper and toss to combine.
4. In another small bowl, mix the mayonnaise with chipotle powder. Start with a pinch and add more to taste, depending on your preferred level of heat.
5. When the vegetables are done, remove them from the oven and increase the oven temperature to 450°F (230°C). Brush one side of each tortilla with a little olive oil. Place two tortillas on a baking sheet, oiled-side down. Spread a thin layer of chipotle mayo on each, then top with mozzarella cheese and some of the roasted vegetables (reserve a portion of the veggies for the salad). Place the remaining tortillas on top, oiled-side up.
6. Bake the quesadillas until the cheese is melted and the tortillas are crisp, about 6-10 minutes, flipping halfway through. Meanwhile, in a large bowl, toss the reserved roasted vegetables with the arugula, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper. Cut the quesadillas into wedges and serve with the pico de gallo and arugula salad on the side.

Recipe Tips

FAQ

Can I use other vegetables?

Absolutely! Feel free to swap in any veggies you have on hand, like mushrooms, bell peppers of different colors or even corn. Just adjust roasting time as needed.

Can I make these quesadillas ahead of time?

They are best enjoyed fresh out of the oven, but you can prep the roasted vegetables and pico de gallo up to a day in advance. Assemble and bake just before serving.

What can I use instead of chipotle powder?

If you don’t have chipotle powder, you can substitute with smoked paprika mixed with a pinch of cayenne pepper for a similar smoky heat.