Roasted Veggie Quesadillas Recipe

Name: Roasted Veggie Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) carton low-fat sour cream; 1 chipotle chile in adobo sauce, minced; 1 tablespoon fresh lime juice; 1/2 teaspoon ground cumin; 1 pound asparagus spears, trimmed and cut into 1/2-inch pieces; 1/2 red onion, vertically sliced; 4 garlic cloves, sliced; Cooking spray; 1/2 cup bottled roasted red bell peppers, drained and cut into strips; 5 (8-inch) 98%-fat-free flour tortillas (such as Mission); 1 cup (4 ounces) shredded Monterey Jack cheese

Servings: persons

1 (8-ounce) carton low-fat sour cream
1 chipotle chile in adobo sauce, minced
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 pound asparagus spears, trimmed and cut into 1/2-inch pieces
1/2 red onion, vertically sliced
4 garlic cloves, sliced
Cooking spray
1/2 cup bottled roasted red bell peppers, drained and cut into strips
5 (8-inch) 98%-fat-free flour tortillas (such as Mission)
1 cup (4 ounces) shredded Monterey Jack cheese

1
Preheat oven to 475u00b0.
2
Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
3
Combine asparagus, onion, and garlic in a jelly roll pan coated with cooking spray. Coat vegetables with cooking spray. Bake at 475u00b0 for 10 minutes.
4
Spoon vegetable mixture and roasted peppers over tortillas; sprinkle evenly with cheese. Fold tortillas in half. Place a large nonstick skillet over medium heat. Add quesadillas, 2 at a time, to pan, and cook 3 minutes on each side or until toasted, pressing with a spatula. Cut each quesadilla into 4 wedges. Serve immediately with sour cream mixture.

806

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (8-ounce) carton low-fat sour cream, 1 chipotle chile in adobo sauce, minced, 1 tablespoon fresh lime juice, 1/2 teaspoon ground cumin, and more.

Yes, Roasted Veggie Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Veggie Quesadillas

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