nutritional information

Per Quesadilla:

  • Calories: 273
  • Protein: 8 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 32 g
  • Cholesterol: 0 mg
  • Sodium: 235 mg
  • Fiber: 8 g
  • Sugar: 3 g
Vegan

Chipotle Asparagus Quesadillas

Chipotle Asparagus Quesadillas

Serves 4

30 minutes or fewer

Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.
Quesadillas
  • 1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
  • 1 red bell pepper, sliced (1 cup)
  • 1 medium onion, sliced (1 cup)
  • 1½ tsp. olive oil or vegetable oil
  • 1 tsp. dried oregano
  • 4 8-inch sprouted-grain tortillas
Chipotle Spread
  • 3 Tbs. vegan mayonnaise
  • 2 tsp. minced, drained chipotles in adobo sauce
  • 1 Tbs. lime or lemon juice

1. Preheat oven to 425°F.

2. To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with 
salt and pepper, if desired. Spread 
on large baking sheet, and roast 
10 to 12 minutes, or until vegetables 
are tender and beginning to brown, stirring once or twice.

3. Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

4. Spread 1 1/2 tsp. Chipotle Spread on 
one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

5. Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.

April/May 2014 p.34

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comments

I thought these were very good especially for such a simple recipe, though I agree with other reviewers that without cheese, these aren't really quesadillas. I think they are more like fajitas with oven roasted veggies instead of sauteed. I made this last night and had left overs tonight, except I added a little cheddar tonight to make they more like a real quesadilla, and it was also very good.

Jill Hammill - 2014-07-08 02:18:32

Very tasty!! I used mashed avocado in place of the vegan mayo.

Bob Fagust - 2014-07-02 20:17:04

Which chipotle ingredients I have to mix for spread ?

vandana - 2014-05-29 02:35:21

I would call them tacos (grilled tacos?), not quesadillas-since there is no cheese. Looks good though!

Lisa - 2014-05-28 19:41:15

This was really good and good looking too!

Swapna - 2014-05-05 00:36:25

Thought you'd like this recipe

Cindy Thompson - 2014-04-29 23:28:43

Love veggies

Evelyn Enriquez - 2014-04-29 22:21:20

delish!!

Priyanka - 2014-04-29 17:20:49

where is the cheese?? LOL!!!

mayra - 2014-04-29 16:48:37

quesadillas (mean "with cheese") and... where are the cheese?

Gladis Garrido - 2014-04-28 14:47:11

This was truly awesome. Simple, yet so full of flavor! My family loved it.

Deborah Sakamoto - 2014-04-08 08:38:54

Tasty recipe! I added more sauce to the other side once it was finished cooking (also added some paprika and chili powder to the sauce). A nice alternative to a Mexican quesadilla

Kelsey - 2014-04-03 02:03:50