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Garden Quesadillas

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! *
Tags:
Spicy
Allergens:
Eggs
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate63 g
Sugar11 g
Dietary Fiber6 g
Protein25 g
Cholesterol40 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Baking Sheet
Large Bowl

Instructions

Preheat and Prep
1

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.

Roast Veggies
2

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.

Make Pico de Gallo
3

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.

Make Chipotle Mayo
4

In another small bowl, combine mayonnaise and chipotle powder (to taste—start with a pinch and go up from there).

Make Quesadillas
5

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.

Finish and Serve
6

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.