Garden Quesadillas

🥘 Ingredients

• arugula
  4 c
• bell pepper
  1 unit
• chipotle powder
  ½ tsp
• cilantro
  2 tbsp
• dried oregano
  1 tsp
• flour tortillas
  4 unit
• lime
  1 unit
• mayonnaise
  2 tbsp
• mozzarella cheese
  1 c
• olive oil
  2 tbsp
• roma tomato
  2 unit
• shallot
  1 unit
• zucchini
  1 unit

🍳 Cookware

• medium baking sheet
• small bowl
• small bowl
• large bowl

1. 

   1

   Preheat oven to 400°F ⏱️ 10 minutes . Wash and dry all produce. Halve, peel, and thinly slice shallot , finely chopping a few slices to yield 2 tbsp. Core, deseed, and thinly slice bell pepper . Trim and halve zucchini lengthwise, then cut crosswise into half-moons.

   shallot: 1 unit, bell pepper: 1 unit, zucchini: 1 unit
2. 

   2

   medium baking sheet . Toss 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 ⏱️ 15 minutes . Transfer veggies to a bowl. Preheat broiler to high or oven to 500°F.

   dried oregano: 1 tsp, olive oil: 2 tbsp
3. 

   3

   small bowl . Dice roma tomato . Finely chop cilantro . Halve lime . Combine chopped shallot, tomato, cilantro, and lime juice. Season with salt and pepper.

   roma tomato: 2 unit, cilantro: 2 tbsp, lime: 1 unit
4. 

   4

   In a second small bowl , combine mayonnaise and chipotle powder . Add water 1 tsp at a time until a drizzling consistency is reached.

   mayonnaise: 2 tbsp, chipotle powder: ½ tsp
5. 

   5

   Brush one side of each flour tortillas with olive oil. Place half on the baking sheet, oiled side down, and spread with chipotle mayo. Top with mozzarella cheese and roasted veggies. Top with remaining tortillas, oiled side up.

   flour tortillas: 4 unit, mozzarella cheese: 1 c
6. 

   6

   large bowl . Broil or bake until tortillas are crispy and cheese melts, flipping halfway, ⏱️ 1 minutes per side. Watch carefully to prevent burning. In a large bowl, toss arugula with remaining veggies, lime juice, olive oil, salt, and pepper. Cut quesadillas into triangles. Top with pico de gallo. Serve salad on the side.

   arugula: 4 c