Recipes

Garden Quesadillas with Chipotle Mayo

Ingredients

* Flour Tortillas

* 1 Red Onion

* 1 Bell Pepper

* 1 Zucchini

* 1 teaspoon Dried Oregano

* ¼ ounce Cilantro

* 1 Tomato

* 1 Lime

* 2 tablespoon Mayonnaise

* 1 teaspoon Chipotle Powder

* 1 cup Mozzarella Cheese

* 2 ounce Arugula

* 2 tablespoon Olive Oil

* Pinch of Salt

* Pinch of Pepper

Directions

1. Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and thinly slice onion. Finely chop a few slices until you have 2 TBSP; set this aside in a small bowl. Core and seed bell pepper, then thinly slice. Halve zucchini lengthwise, then slice into thin half-moons.

2. Toss zucchini, sliced onion, bell pepper, oregano, and a drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in oven until softened and lightly browned, 12-15 minutes.

3. Finely chop cilantro. Core, seed, and dice tomato. Halve lime. Add tomato, cilantro, and a squeeze of lime to bowl with chopped onion and toss to combine. Season with salt and pepper.

4. In another small bowl, combine mayonnaise and chipotle powder (to taste—start with a pinch and go up from there).

5. Once veggies are done, remove from oven. Increase oven temperature to 450 degrees. Brush one side of 4 tortillas (we sent more) with a drizzle of olive oil each. Place 2 of the tortillas on another baking sheet, oiled-side down. Spread a little chipotle mayo on each. Top with mozzarella and a few veggies (save some veggies for salad). Cover with remaining tortillas, oiled-side up.

6. Bake quesadillas in oven until cheese melts and tortillas crisp, 6-10 minutes, flipping halfway through. Toss remaining veggies, arugula, a squeeze of lime, and a drizzle of olive oil in a large bowl. Season with salt and pepper. Cut quesadillas into wedges. Serve with pico de gallo and salad on the side.