---
title: Garden Quesadillas
subtitle: Pico de Gallo and Chipotle Mayo
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/garden-quesadillas-5cf80a0b4e84a7000e178fb8
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Eggs
  - Soy
  - Wheat
  - Milk
tags:
  - Spicy
  - Veggie
  - Mexican
  - Quick
rating: 4.5
rating_count: 10000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Customers love the delicious combination of roasted veggies and melty cheese, with strong appeal across different ages.
image: "https://images.recipes.furrysalamander.com/garden-quesadillas.avif"
---
Preheat oven to 400°F ~{10%minutes}. Wash and dry all produce. Halve, peel, and thinly slice @shallot{1%unit}, finely chopping a few slices to yield 2 tbsp. Core, deseed, and thinly slice @bell pepper{1%unit}. Trim and halve @zucchini{1%unit} lengthwise, then cut crosswise into half-moons.

#medium baking sheet{}. Toss sliced shallot, bell pepper, zucchini, @dried oregano{1%tsp}, and a drizzle of @olive oil{2%tbsp} 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.

#small bowl{}. Dice @roma tomato{2%unit}. Finely chop @cilantro{2%tbsp}. Halve @lime{1%unit}. Combine chopped shallot, tomato, cilantro, and lime juice. Season with salt and pepper.

In a second #small bowl{}, combine @mayonnaise{2%tbsp} and @chipotle powder{½%tsp}. Add water 1 tsp at a time until a drizzling consistency is reached.

Brush one side of each @flour tortillas{4%unit} with olive oil. Place half on the baking sheet, oiled side down, and spread with chipotle mayo. Top with @mozzarella cheese{1%cup} and roasted veggies. Top with remaining tortillas, oiled side up.

#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{4%cups} with remaining veggies, lime juice, olive oil, salt, and pepper. Cut quesadillas into triangles. Top with pico de gallo. Serve salad on the side.