Dinner

Roasted Veggie Quesadillas

Name: Roasted Veggie Quesadillas
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 pound asparagus spears, trimmed and cut into 1/2-inch pieces; 1 chipotle chile in adobo sauce, minced; 1 (8-ounce) carton low-fat sour cream; 5 (8-inch) 98%-fat-free flour tortillas (such as Mission); 4 garlic cloves, sliced; 1/2 teaspoon ground cumin; 1 tablespoon fresh lime juice; 1 cup (4 ounces) shredded Monterey Jack cheese; 1/2 red onion, vertically sliced; 1/2 cup bottled roasted red bell peppers, drained and cut into strips

4 October 2026

Not yet ratedRate Recipe

Total Time43 Mins

Serves5

Per Serving$1.84

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Method:

1
Preheat oven to 47
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.
4
Bake at 475 for 10 minutes.
5
Spoon vegetable mixture and roasted peppers over tortillas; sprinkle evenly with cheese. Fold tortillas in half.
6
Place a large nonstick skillet over medium heat.
7
Add quesadillas, 2 at a time, to pan, and cook 3 minutes on each side or until toasted, pressing with a spatula.
8
Cut each quesadilla into 4 wedges.
9
Serve immediately with sour cream mixture.