Roasted Veggie Quesadillas with Chipotle Mayo and Pico De Gallo

These roasted veggie quesadillas are a fresh twist on a classic favorite. Loaded with tender zucchini, bell pepper and red onion, each bite is packed with flavor. The secret? A layer of chipotle mayo that adds a smoky kick, perfectly complementing the sweet roasted vegetables and gooey mozzarella.

Serve these crispy quesadillas with a bright pico de gallo and a simple arugula salad for a complete meal that’s both satisfying and wholesome. Whether for a quick weeknight dinner or a fun lunch, this recipe is sure to become a staple.

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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 (200°C) and position rack in the middle. 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. 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 Roma 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 to make the pico de gallo.
4. In another small bowl, mix the mayonnaise with chipotle powder. Start with a pinch and adjust to your desired heat level.
5. Once the vegetables are roasted, remove the baking sheet from the oven. Increase oven temperature to 450°F (230°C). Brush one side of each tortilla with a little olive oil. Place two tortillas on a clean baking sheet, oiled-side down. Spread a thin layer of chipotle mayo on each. Top with mozzarella cheese and some 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, toss the reserved roasted vegetables with arugula, a squeeze of lime and a drizzle of olive oil in a large bowl. 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 make these quesadillas on the stovetop instead of baking?

Yes, you can cook them in a skillet over medium heat. Cook for 2-3 minutes per side until golden and the cheese is melted.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispness.

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and crisp up faster. Adjust cooking time accordingly.