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

How to Make It

Step 1

Preheat oven to 475°.

Step 2

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

Step 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.

Step 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

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