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Roasted Veggie Quesadillas

Prep time 15 mins
Cook time 28 mins
Yield 5 servings (serving size: 4 wedges and about 1/4 cup sour cream mixture)
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

Nutrition Information

  • calories 289
  • fat 10.8 g
  • satfat 6.6 g
  • protein 12.9 g
  • carbohydrate 36.1 g
  • cholesterol 35 mg
  • iron 2.3 mg
  • sodium 655 mg
  • caloriesfromfat 33 %
  • fiber 3.4 g
  • calcium 289 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection