Roasted Veggie Quesadillas with Chipotle Mayo and Guacamole

These roasted vegetable quesadillas are the ultimate comfort food, stuffed with lightly caramelized asparagus, bell pepper and onion. The whole-wheat tortillas make them hearty and wholesome, while a secret layer of chipotle mayo adds a smoky kick that will forever change the way you make quesadillas.

Serve them with a fresh, zesty guacamole for a complete meal that’s perfect for lunch or dinner. Whether you’re a vegetarian or just looking for a meatless Monday option, these quesadillas are sure to satisfy.

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Ingredients

4 Whole Wheat TortillasView ingredient guideLike ingredientDislike ingredient

1 AsparagusView ingredient guideLike ingredientDislike ingredient

1 Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 CilantroView ingredient guideLike ingredientDislike ingredient

1 Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 LimeView ingredient guideLike ingredientDislike ingredient

1 Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 AvocadoView ingredient guideLike ingredientDislike ingredient

1 Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Halve, peel and thinly slice the onion. Core, seed and remove white ribs from the bell pepper, then thinly slice. Trim and discard the bottom inch of the asparagus, then cut into 2-inch pieces. Halve, core and seed the tomato, then chop along with the cilantro. Halve the lime.
2. Toss the asparagus, onion and bell pepper on a baking sheet with 1 tablespoon olive oil and the dried oregano. Season with salt and pepper. Roast for 15 minutes, until softened and slightly caramelized.
3. Make the guacamole: Halve, pit and peel the avocado. Scoop the flesh into a small bowl and mash with a fork until mostly smooth. Stir in the chopped tomato, cilantro and a squeeze of lime. Season with salt and pepper. Set aside.
4. Make the chipotle mayo: In another small bowl, combine the mayonnaise and chipotle powder to taste. Set aside.
5. Assemble the quesadillas: Spread two tortillas with the chipotle mayo. Layer with mozzarella, roasted vegetables and another layer of mozzarella. Top each with another tortilla.
6. Heat a large pan over medium heat. Add one quesadilla and cook until the underside is browned and cheese begins to melt, about 2-3 minutes. Flip and cook another 3-4 minutes until browned and cheese is fully melted. Transfer to a baking sheet and keep warm in the oven. Repeat with the second quesadilla.
7. Slice the quesadillas into wedges and serve with guacamole. Enjoy!

Recipe Tips

FAQ

Can I use flour tortillas instead of whole wheat?

Yes, you can substitute any tortillas you prefer.

Can I make these quesadillas ahead of time?

You can roast the vegetables and prep the guacamole and chipotle mayo in advance. Assemble and cook the quesadillas just before serving for best texture.

What other vegetables can I use?

Feel free to swap in zucchini, mushrooms or red bell pepper for variety.