Garden Quesadillas

🥘 Ingredients

• arugula
  4 oz
• bell pepper
  2 unit
• chipotle powder
  1 tsp
• cilantro
  ¼ ounce
• dried oregano
  2 tsp
• flour tortilla
  12 unit
• lime
  1 unit
• mayonnaise
  4 tbsp
• mozzarella cheese
  2 c
• olive oil
  4.667 tbsp
• pepper
• roma tomato
  2 unit
• salt
• shallot
  3 unit
• zucchini
  2 unit

🍳 Cookware

• baking sheet

1. 

   1

   Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and thinly slice shallot . Finely chop a few slices until you have 2 TBSP. Core, deseed, and thinly slice bell pepper . Trim and halve zucchini lengthwise, then cut crosswise into half-moons.

   shallot: 3 unit, bell pepper: 2 unit, zucchini: 2 unit
2. 

   2

   Toss together sliced shallot, bell pepper, zucchini, dried oregano , and a drizzle of olive oil on a foil-lined baking sheet . Season with salt and pepper . Roast until softened, ⏱️ 20 minutes . Remove from oven; transfer veggies to a medium bowl. Discard the foil. Preheat broiler to high or oven to 500 degrees.

   dried oregano: 2 tsp, olive oil: 4.667 tbsp, salt, pepper
3. 

   3

   Dice roma tomato . Finely chop cilantro . Halve lime . In a small bowl, combine chopped shallot, tomato, cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

   roma tomato: 2 unit, cilantro: ¼ ounce, lime: 1 unit
4. 

   4

   In another small bowl, combine mayonnaise and chipotle powder , starting with a pinch and tasting to adjust. Add water, 1 tsp at a time, until the mixture reaches a drizzling consistency.

   mayonnaise: 4 tbsp, chipotle powder: 1 tsp
5. 

   5

   Brush one side of each flour tortilla with a drizzle of olive oil. Place half the tortillas on the baking sheet used for the veggies, oiled sides down, and spread with chipotle mayo. Top with mozzarella cheese and some veggies, reserving some for the salad. Top with the remaining tortillas, oiled sides up.

   flour tortilla: 12 unit, mozzarella cheese: 2 c
6. 

   6

   Broil or bake the quesadillas, flipping halfway, until tortillas are crispy and the cheese has melted, 1-2 minutes per side, in batches if needed. Watch carefully to prevent burning. In a medium bowl, toss arugula with the remaining veggies, a squeeze of lime juice, a drizzle of olive oil, salt and pepper. Cut the quesadillas into wedges. Top with pico de gallo and serve the salad on the side.

   arugula: 4 oz