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