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Menu for Jun 17 to Jun 23
Roasted Vegetable Quesadillas
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.

Tags:Veggie
Allergens:Egg/OeufSoy/SojaWheat/BléSulphites/SulftesMilk/Lait
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving 2 people
Ingredients
serving 2 people

230 g

Red Bell Pepper

170 g

Asparagus

113 g

Red Onion

2 tsp

Dried Oregano

10 g

Cilantro

1 unit

Lime

140 g

Roma Tomato

1 unit

Avocado

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf,Soy/Soja)

½ tsp

Chipotle Powder

6 unit

Flour Tortillas, 6"

(ContainsSoy/Soja,Wheat/Blé,Sulphites/Sulftes)

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
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
Utensils
Utensils
Baking Sheet
Bowl
Fork
Zester
Small Bowl
Non-Stick Pan
InstructionsPDF
Instructions
1

Preheat the oven to 450°F (to roast the veggies). Start prepping when the oven comes up to temperature!

2

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.

3

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.

4

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.

5

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.

6

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.

7

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

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