Roasted Veggie Quesadillas with Chipotle Mayo and Fresh Pico De Gallo

These roasted veggie quesadillas are anything but ordinary. With a smoky chipotle mayo spread inside, they deliver a kick of heat that perfectly complements the sweet roasted vegetables. Paired with a fresh pico de gallo and a simple arugula salad, this meal is a delightful balance of flavors and textures.

Perfect for a quick weeknight dinner, these quesadillas come together in just 30 minutes. The secret is roasting the vegetables until they’re tender and lightly browned, then assembling the quesadillas with a generous layer of mozzarella and chipotle mayo. Bake until crispy and golden and serve with the vibrant pico de gallo and peppery salad on the side.

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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 the oven to 400°F. Wash and dry all produce. Halve, peel and thinly slice the red onion. Finely chop a few slices until you have 2 tablespoons; set aside in a small bowl. Core and seed the bell pepper, then thinly slice. Halve the zucchini lengthwise, then slice into thin half-moons.
2. On a baking sheet, toss the zucchini, sliced onion, bell pepper, dried oregano and a drizzle of olive oil. Season with salt and pepper. Roast until softened and lightly browned, 12-15 minutes.
3. Meanwhile, finely chop the cilantro. Core, seed and dice the tomato. Halve the lime. In the small bowl with the chopped onion, combine the tomato, cilantro and a squeeze of lime juice. Toss to combine and season with salt and pepper. Set the pico de gallo aside.
4. In another small bowl, mix the mayonnaise with the chipotle powder. Start with a pinch and adjust to your desired heat level.
5. Once the vegetables are roasted, remove them from the oven. Increase the oven temperature to 450°F. Brush one side of each of the 4 tortillas with a little olive oil. Place 2 tortillas on a clean baking sheet, oiled side down. Spread a thin layer of chipotle mayo on each. Top with mozzarella cheese and a portion of the roasted vegetables (reserve some for the salad). Place the remaining tortillas on top, oiled side up.
6. Bake the quesadillas until the cheese melts and the tortillas are crisp and golden, 6-10 minutes, flipping halfway through. While they bake, in a large bowl, toss the reserved roasted vegetables, arugula, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper. Cut the quesadillas into wedges. Serve with the pico de gallo and the arugula salad on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute mozzarella with Monterey Jack, cheddar or a Mexican blend.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can reheat them in a toaster oven or skillet to restore crispness.

What can I serve with these quesadillas?

The recipe includes a side salad and pico de gallo, but they also go well with sour cream or guacamole.