Roasted Veggie Quesadillas with Chipotle Mayo and Pico De Gallo

Quesadillas are one of those foods we never get tired 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 sweet roasted vegetables.

We’re loading flour tortillas with roasted bell pepper, zucchini and red onion, then baking them until golden and crisp. Serve with a bright pico de gallo and a simple arugula salad for a complete, satisfying meal.

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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 the oven to 400°F (200°C). 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 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. Set the pico de gallo aside.
4. In another small bowl, mix the mayonnaise with chipotle powder to taste (start with a pinch and adjust). Set the chipotle mayo aside.
5. Once the vegetables are roasted, remove them from the oven. Increase the oven temperature to 450°F (230°C). Brush one side of each of the 4 tortillas with a little olive oil. Place 2 tortillas oiled-side down on another baking sheet. Spread a thin layer of chipotle mayo on each. Top with mozzarella cheese 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 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 a different cheese?

Yes, you can substitute mozzarella with Monterey Jack, cheddar or a Mexican blend.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can reheat them in a skillet or oven to restore crispness.

What can I use instead of chipotle powder?

Smoked paprika mixed with a pinch of cayenne pepper makes a good substitute.