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Roasted Veggie Quesadillas


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1 (8-ounce) carton low-fat sour cream

1 chipotle chile in adobo sauce, minced

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1 pound asparagus spears, trimmed and cut into 1/2-inch pieces

1/2 red onion, vertically sliced

4 garlic cloves, sliced

cooking spray

1/2 cup bottled roasted red bell peppers, drained and cut into strips

5 (8-inch) 98%-fat-free flour tortillas (such as Mission)

1 cup (4 ounces) shredded monterey jack cheese

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