Roasted Veggie Quesadillas with Smoky Chipotle Mayo and Fresh Pico De Gallo

These roasted veggie quesadillas are a total game-changer. We’re talking crispy tortillas filled with tender roasted zucchini, bell pepper and red onion, all brought together with a smoky chipotle mayo that adds just the right kick. Pair them with a bright, fresh pico de gallo and a simple arugula salad and you’ve got a meal that’s as satisfying as it is wholesome.

What makes these quesadillas so special is the combination of textures and flavors: the creamy melted mozzarella, the slightly charred veggies, the spicy mayo and the tangy pico. It’s a vegetarian dinner that even meat-lovers will crave. Plus, it comes together in under an hour with minimal fuss.

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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. Wash and dry all produce. Adjust rack to middle position and preheat oven to 400°F. Halve, peel and thinly slice the red onion. Finely chop a few slices until you have 2 tablespoons; set this 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 sliced zucchini, sliced onion, bell pepper, dried oregano and a drizzle of olive oil. Season with salt and pepper. Roast in the oven until softened and lightly browned, 12-15 minutes.
3. Meanwhile, finely chop the cilantro. Core, seed and dice the Roma tomato. Halve the lime. In the small bowl with the chopped onion, add the tomato, cilantro and a squeeze of lime juice. Toss to combine. Season with salt and pepper. Set aside as pico de gallo.
4. In another small bowl, combine the mayonnaise and chipotle powder. Start with a pinch and add more to taste. Set aside.
5. Once the veggies are done, remove from the oven. Increase oven temperature to 450°F. Brush one side of 4 tortillas with a drizzle of olive oil. Place 2 tortillas on another baking sheet, oiled-side down. Spread a little chipotle mayo on each. Top with mozzarella and a portion of the roasted veggies (reserve some veggies 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. Meanwhile, in a large bowl, toss the reserved roasted veggies, 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 corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and less pliable. You might need to adjust the amount of filling.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispness.

Can I make the chipotle mayo ahead of time?

Absolutely! The chipotle mayo can be made up to 3 days in advance and stored in the fridge.