Try this Garden Quesadillas recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Prepare all produce. After slicing onion, finely chop some until you have roughly 4 tbsp.
Toss zucchini, sliced onion, bell pepper, oregano, and a drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in the oven until softened and lightly browned, 12-15 minutes.
Add tomato, cilantro, and a squeeze of lim to bowl with chopped onion and toss to combine. Season with salt and pepper.
In another small bowl, combine mayonnaise and chipotle powder to taste.
Once veggies are done, remove from oven. Increase temperature to 450. Brush one side of the tortillas with a drizzle of olive oil. Place on a baking sheet, oiled side down. Spread a little chipotle mayo on each then top with mozzarella and veggies. Cover with remaining tortillas, oiled-side up.
Bake in the oven until the cheese melts and tortillas are crisp, 6-10 minutes, flipping halfway through. Cut quesadillas into wedges and serve with pico de gallo on the side. Also pairs well with an arugula salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3777g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8478 | ||
Calories from Fat: 2341 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 260.1g | 347 % | |
Saturated Fat 91.8g | 459 % | |
Monounsaturated Fat 107.9g | ||
Polyunsanturated Fat 38.5g | ||
Cholesterol 300.8mg | 93 % | |
Sodium 17384.9mg | 599 % | |
Potassium 6212.4mg | 163 % | |
Total Carbohydrate 1216.8g | 358 % | |
Dietary Fiber 87.4g | 349 % | |
Sugars, other 1129.4g | ||
Protein 306.5g | 438 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8478
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