If you are using a screen reader and are having problems using this website, please call 1-855-272-7002 for assistance.
HelloFreshOur Plans
How It Works
Our Recipes
Gift Cards
My Deliveries
Menu for Jun 17 to Jun 23
Roasted Vegetable Quesadillas
Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

with Smoky Chipotle Mayo and Guacamole

3.7 / 4 Rating
Rate this recipe
Download the recipe
Read more

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.

Preparation Time
30 minutes
Cooking difficulty
Level 1
serving 2 people
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



½ tsp

Chipotle Powder

6 unit

Flour Tortillas, 6"


½ cup

Mozzarella Cheese, shredded


Not included in your delivery


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
Baking Sheet
Small Bowl
Non-Stick Pan

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.

You might also like...

Veggie Enchiladas

Veggie Enchiladas

with DIY Enchilada Sauce

1100 kcal35 minutes

Turkey Chile Rellenos

Turkey Chile Rellenos

with Poblano Peppers and Southwest-Style Sauce

760 kcal30 minutes

Argentinian Herb-Rubbed Pork Tenderloin

Argentinian Herb-Rubbed Pork Tenderloin

with Charred Corn Salsa and Farro

636 kcal30 minutes

Cheesy Bean Enchiladas

Cheesy Bean Enchiladas

with DIY Guacamole

909 kcal35 minutes

Turkey Enchiladas

Turkey Enchiladas

with a Lime Radish-Cucumber Salad

470 kcal30 minutes

Moroccan-Spiced Bean Bowl

Moroccan-Spiced Bean Bowl

with Couscous and Feta

549 kcal30 minutes

Turkey Burrito Bowl

Turkey Burrito Bowl

with Avocado, Pico De Gallo and Cilantro-Lime Rice

747 kcal30 minutes

Southwestern-Style Pork Fajitas

Southwestern-Style Pork Fajitas

with Tomato Lime Salsa and Cheddar Cheese

787 kcal30 minutes

Zucchini and Bean Quesadillas

Zucchini and Bean Quesadillas

with Lime Crema and Baby Gem Salad

758 kcal30 minutes