Roasted Veggie Quesadillas Recipe
Ingredients
| Sour cream | 1 Carton (1l) | |
| 1 chipotle chile in adobo sauce, minced | ||
| Lime juice | 1 Tablespoon | |
| Ground cumin | 1/2 Teaspoon | |
| 1 pound asparagus spears, trimmed and cut into 1/2 inch pieces | ||
| 1/2 red onion, vertically sliced | ||
| Garlic | 4 Clove (5gm), sliced | |
| Cooking spray | ||
| 1/2 cup bottled roasted red bell peppers, drained and cut into strips | ||
| Fat | 5 | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
Directions
1. Preheat oven to 475°.
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 475° 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.
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 475° 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.
Chef
