Garden Quesadillas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to middle position and preheat over to 400. Have, peel, and thinly slice onion. Finely cop 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.

Step 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 12-15 minutes.

Step 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.

Step 4

In another small bowl, combine mayo and chipotle powder.

Step 5

Cook tortillas on stove until lightly done. Increase over to 450. Brush one side of 4 tortillas with olive oil. Place two tortillas oiled-side down. Spread chipotle mayo on each. Top with mozzarella and a few veggies (save some for salad). Cover with remaining tortillas, oiled side up.

Step 6

Bake quesadillas in the oven until cheese melts and tortillas crisp, 6-10 mins, 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.