with Pico de Gallo and Chipotle Mayo
By Hello Fresh
Cooking Time: 30 mins
Nutrition: 620 Calories
- Red Onion- 1
- Bell Pepper- 2
- Dried Oregano- 2 tsp
- Cilantro- 1/4 oz
- Roma Tomato- 3
- Lime- 1
- Mayonnaise- 2 tbsp
- Chipotle Powder- 1 tsp
- Flour Tortillas- 8
- Mozzarella Cheese- 2 cups
- Arugula- 4 oz
1 PREHEAT AND PREP Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and thinly slice onion. Finely chop 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.
2 ROAST VEGGIES 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 until softened and lightly browned, 12-15 minutes.
3 MAKE PICO DE GALLO 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.
4 MAKE CHIPOTLE MAYO In another small bowl, combine mayonnaise and chipotle powder (to taste—start with a pinch and go up from there).
5 MAKE QUESADILLAS Once veggies are done, remove from oven. Increase oven temperature to 450 degrees. Brush one side of 4 tortillas (we sent more) with a drizzle of olive oil each. Place 2 of the tortillas on another baking sheet, oiled-side down. Spread a little chipotle mayo on each. Top with mozzarella and a few veggies (save some veggies for salad). Cover with remaining tortillas, oiled-side up.
6 TOSS SALAD AND SERVE. Bake quesadillas in oven until cheese melts and tortillas crisp, 6-10 minutes, 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.