Roasted Veggie Quesadilla with Chili Mayo
The quesadilla is one of our favorite Mexican dishes, especially when it’s loaded with healthy vegetables! Asparagus, bell pepper, and onion are roasted until soft and then stuffed into a tortilla with mozzarella cheese and spicy chili mayo. Homemade creamy guacamole provides the perfect cooling contrast to the spicy mayo.
- 12 asparagus
- 1 tomato
- 0.5 Ounce cilantro
- 1 lime
- 1 avocado
- 1 cup mozzarella cheese
- 1 tsp chili powder
- 2 Tbsp mayonnaise
- 4 flour tortillas
- 1 tsp dried oregano
- 1 onion
- 1 red bell pepper
- 2 Tbsp olive oil
- Preheat oven to 400. Thinly slice the onion. Core, remove the seeds and veins from the pepper and slice. Finally, remove the bottom inch from the asparagus and cut into 2 inch sections.
- In a large baking sheet, toss the onion, pepper, and asparagus with 1 tablespoon oil, oregano, salt and pepper. Roast for about 13 minutes, until crispy on the edges and soft in the middle.
- While the veggies roast, halve, seed and chop the tomato and coarsely chop the cilantro. Juice the lime. Peel, pit, and mash the avocado on a cutting board and then place it in a bowl with the tomato, lime juice, and cilantro. Stir to combine and season with salt and pepper. In another bowl, combine the mayo with the chili powder.
- To assemble, spread some of the chili mayo on one side of the tortilla. In a pan over medium-low heat, heat ½ tablespoon oil. Place the tortilla on the pan and top with ¼ of the cheese and half the vegetables. Top with another ¼ of cheese and another tortilla. Once the bottom is crisp, carefully flip the tortilla with a spatula. Once crisp, set aside and repeat.
Finish: Cut the quesadillas into wedges. Serve warm with guacamole on the side!