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

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
15 mins
cook:
28 mins
total:
43 mins
Yield:
5 servings (serving size: 4 wedges and about 1/4 cup sour cream mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

289 calories; fat 10.8g; saturated fat 6.6g; protein 12.9g; carbohydrates 36.1g; cholesterol 35mg; iron 2.3mg; sodium 655mg; calories from fat 33%; fiber 3.4g; calcium 289mg.
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