Garden Quesadillas

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    with Pico de Gallo and Chipotle Mayo

    Is there anything more delicious than a quesadilla? Answer: yes! One that’s jam-packed with all kinds of flavorful, roasted veggies and topped with a fresh pico de gallo. And of course, tons of melty mozzarella cheese. On the side, there’s a bright salad of peppery arugula and lime. This dish is hard to beat.

    Tags: SpicyVeggie
    Allergens: EggsWheatMilk

    Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

    Ingredients

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    2 unit
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    1 unit
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    1 unit
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    1 unit
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    1 teaspoon
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    1 cup
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    1 unit
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    1 teaspoon
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    ¼ ounce
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    2 tablespoon
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    6 unit
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    2 ounce

    Not Included in your Delivery

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    8 teaspoon

    Utensils

    • Baking Sheet
    • Large Bowl
    • Small Bowl

    Instructions

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    1
    Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Halve, peel, and thinly slice shallot. Finely chop a few slices until you have 2 TBSP. Core, deseed, and thinly slice bell pepper. Trim and halve zucchini lengthwise, then cut crosswise into half-moons.
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    2
    Toss together sliced shallot, bell pepper, zucchini, oregano, and a drizzle of olive oil on a foil-lined baking sheet (divide between 2 foil-lined sheets for 4 servings). Season with salt and pepper. Roast until softened, 15-20 minutes. Remove from oven; transfer veggies to a medium bowl. Discard foil. Preheat broiler to high or oven to 500 degrees.
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    3
    Dice tomato. Finely chop cilantro. Halve lime. In a small bowl, combine chopped shallot, tomato, cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
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    4
    In a second small bowl, combine mayonnaise and chipotle powder (start with a pinch, taste, and add more from there if you like). Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.
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    5
    Brush one side of each tortilla with a drizzle of olive oil. Place half the tortillas on baking sheet used for veggies (for 4 servings, divide between 2 baking sheets), oiled sides down, and spread with chipotle mayo. Top with mozzarella and a few veggies (save some veggies for the salad). Top with remaining tortillas, oiled sides up.
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    6
    Broil or bake quesadillas, flipping halfway through, until tortillas are crispy and cheese has melted, 1-2 minutes per side (in batches for 4 servings). (TIP: Watch carefully for any burning.) In a large bowl, toss arugula with remaining veggies, a squeeze of lime juice, a drizzle of olive oil, salt, and pepper. Cut quesadillas into triangles. Top with pico de gallo. Serve salad on the side.