Roasted Veggie Quesadillas

Name: Roasted Veggie Quesadillas
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 5
Cuisine: Mexican
Ingredients: 454 grams asparagus spears, trimmed and cut into 1/2-inch pieces; 1 chipotle chile in adobo sauce, minced; 227 grams carton low-fat sour cream; 5 8-inchs (8-inch) 98%-fat-free flour tortillas (such as Mission); 4 garlic cloves, sliced; 1 teaspoons ground cumin; 1 Tbsp fresh lime juice; 113 grams cup shredded Monterey Jack cheese; 1 red onion, vertically sliced; 118 milliliters bottled roasted red bell peppers, drained and cut into strips

You can never have too many Mexican recipes, so give Roasted Veggie Quesadillas a try. This gluten free and vegetarian recipe serves 5. One portion of this dish contains approximately 9g of protein, 24g of fat, and a total of 275 calories. It works well as a hor d'oeuvre. Head to the store and pick up onion, 8%-fat-free flour tortillas, ground cumin, and a few other things to make it today. From preparation to the plate, this recipe takes about 43 minutes.

Instructions

Preheat oven to 47

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Oven

Combine first 4 ingredients, stirring well with a whisk. Cover and chill.

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Whisk

Combine asparagus, onion, and garlic in a jelly roll pan coated with cooking spray. Coat vegetables with cooking spray.

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Cooking Spray

Vegetable

Asparagus

Garlic

Jelly

Onion

Roll

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Frying Pan

Bake at 475 for 10 minutes.

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Oven

Spoon vegetable mixture and roasted peppers over tortillas; sprinkle evenly with cheese. Fold tortillas in half.

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Tortilla

Vegetable

Peppers

Cheese

Place a large nonstick skillet over medium heat.

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Frying Pan

Add quesadillas, 2 at a time, to pan, and cook 3 minutes on each side or until toasted, pressing with a spatula.

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Spatula

Frying Pan

Cut each quesadilla into 4 wedges.

Serve immediately with sour cream mixture.

Ingredients you will need

Sour Cream

Equipment

Ingredients

Servings:

454grams

asparagus spears, trimmed and cut into 1/2-inch pieces 1

chipotle chile in adobo sauce, minced 227grams

carton low-fat sour cream 58-inchs

(8-inch) 98%-fat-free flour tortillas (such as Mission)4

garlic cloves, sliced 1teaspoons

ground cumin 1Tbsp

fresh lime juice 113grams

cup shredded Monterey Jack cheese 1

red onion, vertically sliced 118milliliters

bottled roasted red bell peppers, drained and cut into strips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.