Roasted Veggie Quesadillas

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

Yield: 5 servings (serving size: 4 wedges and about 1/4 cup sour cream mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 10.8g
  • Saturated fat: 6.6g
  • Protein: 12.9g
  • Carbohydrate: 36.1g
  • Cholesterol: 35mg
  • Iron: 2.3mg
  • Sodium: 655mg
  • Calories from fat: 33%
  • Fiber: 3.4g
  • Calcium: 289mg


  • 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


  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.
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