Roasted Veggie Quesadillas |
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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 5 |
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For an extra kick of flavor, add a few drops of hot sauce to the vegetable mixture before cooking. 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 |
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. Serve immediately with sour cream mixture.
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