Roasted Veggie Quesadillas

For an extra kick of flavor, add a few drops of hot sauce to the vegetable mixture before cooking.


5 servings (serving size: 4 wedges and about 1/4 cup sour cream mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 28 Minutes

Nutritional 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


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


Preheat oven to 475°.

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

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.

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,

Oxmoor House

January 2004
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