Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

with Smoky Chipotle Mayo and Guacamole

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In our book, quesadillas and guacamole are the ultimate comfort food. Stuffed with lightly caramelized asparagus, bell pepper, and onion, these whole-wheat quesadillas are both hearty and wholesome. A secret layer of chipotle mayo will forever change the way you make quesadillas.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

230 g

Red Bell Pepper

170 g


113 g

Red Onion

2 tsp

Dried Oregano

10 g


1 unit


140 g

Roma Tomato

1 unit


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

½ tsp

Chipotle Powder

6 unit

Flour Tortillas, 6-inch


½ cup

Mozzarella Cheese, shredded


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3180 kJ
Calories760 kcal
Fat43 g
Saturated Fat10 g
Carbohydrate74 g
Sugar12 g
Dietary Fiber14 g
Protein19 g
Cholesterol28 mg
Sodium828 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the veggies). Start prepping when the oven comes up to temperature!


PREP Wash and dry all produce. Core and thinly slice the bell pepper. Cut the asparagus into 1-inch pieces. Finely chop some of the red onion strips until you have 2 tbsp chopped red onion.


ROAST VEGGIES Toss the bell pepper, asparagus and remaining red onion strips on a baking sheet with the dried oregano and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until veggies are golden-brown, 18-20 min.


MAKE GUACAMOLE Meanwhile, finely chop the cilantro. Zest, then juice the lime. Cut the tomato into 1/2-inch cubes. Peel and cut the avocado into 1/2-inch cubes. In a medium bowl, mash the avocado, lime zest and 1 tbsp lime juice together using a fork. Stir in the tomato, chopped onion and cilantro. Season with salt and pepper.


MAKE MAYO In a small bowl, combine the mayo with as much chipotle powder as you like. Divide the chipotle mayo between tortillas and spread to the edges.


COOK QUESADILLAS When the veggies are roasted, heat a large non-stick pan over medium heat. Add one tortilla, mayo-side up, to the pan. Top with some veggies and mozzarella. Fold the other half of the tortilla over the filling. Cook until golden-brown and crisp, 1-2 min per side. Repeat cooking with remaining tortillas.


FINISH AND SERVE Cut the warm quesadillas into wedges. Divide the quesadillas between plates and serve with the guacamole.