Roasted Veggie Quesadillas
|Low fat sour cream||8 Ounce (1 carton)|
|Chipotle chili in adobo sauce||1 , minced|
|Fresh lime juice||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Asparagus spears||1 Pound, trimmed and cut into 1/2 inch pieces|
|Red onion||1⁄2 , vertically sliced|
|Garlic||4 Clove (20 gm), sliced|
|Roasted red bell peppers||1⁄2 Cup (8 tbs), drained and cut into strips (bottled)|
|98% fat free flour tortillas||5 (8 inch size)|
|Shredded monterey jack cheese||4 Ounce (1 cup)|
1. Preheat oven to 475°.
2. Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
3. Combine asparagus, onion, and garlic in a jelly roll pan coated with cooking spray. Coat vegetables with cooking spray. Bake at 475° for 10 minutes.
4. Spoon vegetable mixture and roasted peppers over tortillas; sprinkle evenly with cheese. Fold tortillas in half. Place a large nonstick skillet over medium heat. Add quesadillas, 2 at a time, to pan, and cook 3 minutes on each side or until toasted, pressing with a spatula. Cut each quesadilla into 4 wedges.