The quesadilla is one of our favorite Mexican dishes, especially when it’s loaded with healthy vegetables! Asparagus, bell pepper, and onion are roasted until soft and then stuffed into a tortilla with mozzarella cheese and spicy chili mayo. Homemade creamy guacamole provides the perfect cooling contrast to the spicy mayo.
- Preheat oven to 400. Thinly slice the onion. Core, remove the seeds and veins from the pepper and slice. Finally, remove the bottom inch from the asparagus and cut into 2 inch sections.
- In a large baking sheet, toss the onion, pepper, and asparagus with 1 tablespoon oil, oregano, salt and pepper. Roast for about 13 minutes, until crispy on the edges and soft in the middle.
- While the veggies roast, halve, seed and chop the tomato and coarsely chop the cilantro. Juice the lime. Peel, pit, and mash the avocado on a cutting board and then place it in a bowl with the tomato, lime juice, and cilantro. Stir to combine and season with salt and pepper. In another bowl, combine the mayo with the chili powder.
- To assemble, spread some of the chili mayo on one side of the tortilla. In a pan over medium-low heat, heat ½ tablespoon oil. Place the tortilla on the pan and top with ¼ of the cheese and half the vegetables. Top with another ¼ of cheese and another tortilla. Once the bottom is crisp, carefully flip the tortilla with a spatula. Once crisp, set aside and repeat.
Finish: Cut the quesadillas into wedges. Serve warm with guacamole on the side!