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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. 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.
- Calories 273
- Carbohydrate Content 32 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 8 g
- Protein Content 8 g
- Saturated Fat Content 2 g
- Sodium Content 235 mg
- Sugar Content 3 g