Roasted Veggie Quesadillas with Chipotle Mayo and Fresh Pico De Gallo

Quesadillas are one of those endlessly satisfying meals-crispy, cheesy and totally customizable. This version takes things up a notch with a layer of smoky chipotle mayo that adds a subtle kick, perfectly complementing the sweet roasted vegetables tucked inside.

We’re piling our tortillas with roasted bell pepper, zucchini and red onion, then baking them until golden and melty. On the side, a bright pico de gallo and a simple arugula salad round out the plate, making this a fresh, hearty dinner that comes together in under an hour.

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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 oven to 400°F with rack in middle. 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. To the small bowl with chopped onion, add the tomato, cilantro and a squeeze of lime. Toss to combine. Season with salt and pepper. Set pico de gallo aside.
4. In another small bowl, combine the mayonnaise and chipotle powder. Start with a pinch and add more to taste. Set aside.
5. When the vegetables are done, remove from oven. Increase oven temperature to 450°F. Brush one side of 4 tortillas with a drizzle of olive oil each. Place 2 tortillas on another baking sheet, oiled side down. Spread a little chipotle mayo on each. Top with mozzarella cheese and a portion of the roasted vegetables (reserve some for the salad). Cover with the remaining tortillas, oiled side up.
6. Bake the quesadillas until the cheese melts and the tortillas are crisp, 6-10 minutes, flipping halfway through. In a large bowl, toss the reserved roasted vegetables, arugula, a squeeze of lime and a drizzle of olive oil. Season with salt and pepper. Cut the quesadillas into wedges. Serve with pico de gallo and the arugula salad on the side.

Recipe Tips

FAQ

Can I make these quesadillas ahead of time?

Yes! You can roast the vegetables and prepare the pico de gallo and chipotle mayo up to a day in advance. Assemble and bake the quesadillas just before serving for the best texture.

What can I use instead of chipotle powder?

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

Can I use corn tortillas instead of flour?

Absolutely. Corn tortillas will work, but they may be smaller and crisp up faster. Adjust baking time accordingly and handle gently to prevent breaking.