Roasted Veggie Quesadillas with Chipotle Mayo and Pico De Gallo

Quesadillas are one of those meals we never tire of-they’re versatile, hearty and oozing with cheesy goodness. This version takes things up a notch with a secret layer of chipotle mayo that adds a smoky kick, perfectly complementing the sweetness of roasted vegetables.

Stuffed with roasted zucchini, red bell pepper and onion, then baked until golden and crisp, these quesadillas are served with a bright pico de gallo and a simple arugula salad. It’s a complete, satisfying meal that comes together in under an hour.

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Ingredients

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Halve, peel and thinly slice the red onion. Finely chop enough slices to get 2 tablespoons; set aside in a small bowl. Core, seed and remove ribs from 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 aside as pico de gallo.
4. In another small bowl, mix the mayonnaise with chipotle powder to taste (start with a pinch and add more if desired).
5. Once the vegetables are roasted, remove them from the oven and increase the oven temperature to 450°F. Brush one side of each of four tortillas with a little olive oil. Place two tortillas on a second baking sheet, oiled side down. Spread a bit of chipotle mayo on each, then top with mozzarella and a portion of the roasted vegetables (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 vegetables with arugula, a squeeze of lime and a drizzle of olive oil. Season with salt and pepper. Slice the quesadillas and serve with 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 for a different flavor.

Can I make these quesadillas ahead of time?

They are best enjoyed fresh, but you can prep the roasted veggies and pico de gallo in advance. Assemble and bake just before serving.

What can I use instead of chipotle powder?

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