Garden Quesadillas
with Pico de Gallo and Chipotle Mayo
Quesadillas are one of the only foods we will never ever get tired of. After all, they’re versatile, hearty, and oozing with cheesy deliciousness. And thanks to the secret layer of chipotle mayo on these wonders, we will never look at quesadillas the same way again. It adds that kick of smoky heat, which is essential to amping up the sweetness of the roasted veggies that fill out these tortillas.
- Your bell pepper may be orange, yellow, or red. No matter what the color, it will still be delicious! *
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Bell Pepper
1 unit
Zucchini
1 teaspoon
Dried Oregano
¼ ounce
Cilantro
1 unit
Roma Tomato
1 unit
Lime
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Chipotle Powder
6 unit
Flour Tortilla
(Contains Wheat)
1 cup
Mozzarella Cheese
(Contains Milk)
2 ounce
Arugula
Not included in your delivery
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and thinly slice onion. Finely chop a few slices until you have 2 TBSP chopped onion; set aside in a small bowl. Core and seed bell pepper, then thinly slice. Halve zucchini lengthwise, then slice into thin half-moons.
Toss zucchini, sliced onion, bell pepper, oregano, and a drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in oven until softened and lightly browned, 12-15 minutes.
Finely chop cilantro. Core, seed, and dice tomato. Halve lime. Add tomato, cilantro, and a squeeze of lime to bowl with chopped onion and toss to combine. Season with salt and pepper.
In another small bowl, combine mayonnaise and chipotle powder (to taste—start with a pinch and go up from there).
Once veggies are done, remove from oven and increase temperature to 450 degrees. Brush a drizzle of olive oil on one side of 4 tortillas (we sent more than needed). Place 2 of the tortillas on another baking sheet, oiled-side down. Spread a bit of chipotle mayo on each. Top with mozzarella and a small amount of veggies (save some veggies for salad). Cover with remaining tortillas, oiled-side up.
Bake quesadillas in oven until cheese melts and tortillas crisp, 6-10 minutes, flipping halfway through. In a large bowl, toss remaining veggies with arugula, a squeeze of lime, and a drizzle of olive oil. Season with salt and pepper. Slice quesadillas. Serve with pico de gallo and salad on the side.