Chipotle Asparagus Quesadillas
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.
- 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
- 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