Chipotle Asparagus Quesadillas

Name: Chipotle Asparagus Quesadillas
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Asparagus, trimmed and cut into 2 inch pieces; 1 Red bell pepper, sliced; 1 medium onion, sliced; 1 1/2 tsp Olive oil; 1 tsp Dried oregano; 4 8 inch tortillas; 3 tbsp Mayonnaise; 2 tsp Minced, drained chipotles in adobo sauce; 1 tbsp Lime juice

Cathi Franz Meinecke @cook_3168353

Deerfield, Wisconsin

Chipotle Asparagus Quesadillas

Cathi Franz Meinecke @cook_3168353

Saved

Ingredients

30 mins

4 servings

1 lbAsparagus, trimmed and cut into 2 inch pieces
1Red bell pepper, sliced
1 mediumonion, sliced
1 1/2 tspOlive oil
1 tspDried oregano
48 inch tortillas
3 tbspMayonnaise
2 tspMinced, drained chipotles in adobo sauce
1 tbspLime juice

Saved

Steps

30 mins

1

Preheat oven to 425°F
2

To make quesadillas: toss together asparagus, bell pepper, onion, oil, and oregano in a large bowl. Season with salt and pepper. Spread on large baking sheet and roast for 10-12 minutes or until vegetables are tender and beginning to brown. Stirring once or twice.
3

Put chipotles, mayo and lime juice in food processor until smooth.
4

Spread 1 1/2 tsp of spread on one side of each tortilla, spreading all the way out to the edges. Top with 2/3 cup of filling. Fold over tortilla and press together edges. Over medium heat, cook each quesadilla for 2-3 minutes, turning once.
5