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Garden Quesadillas

Garden Quesadillas

with Pico de Gallo and Chipotle Mayo

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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 smoky chipotle mayo on these wonders, we will never look at quesadillas the same way again.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Flour Tortilla


1 unit


1 unit


2 ounce


1 cup

Mozzarella Cheese


1 jar



1 teaspoon

Dried Oregano

1 unit

Red Bell Pepper

1 unit

Roma Tomato

¼ ounce


1 unit

Red Onion

1 teaspoon

Chipotle Powder

Not included in your delivery

2 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories593 kcal
Energy (kJ)2481.112 kJ
Fat33 g
Saturated Fat12 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber6 g
Protein23 g
Cholesterol34 mg
Sodium718 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400°. Halve, peel, and thinly slice onion. Finely chop 2 TBSP onion and set aside in a small bowl. Core, seed, and thinly slice bell pepper. Halve the zucchini lengthwise, then slice into half-moons.


Toss zucchini, sliced onions, and bell peppers on a baking sheet with a drizzle of olive oil, the oregano, and a pinch of salt and pepper. Bake until softened and slightly caramelized, 12-15 minutes.


Finely chop cilantro. Core, seed and dice tomato. Halve lime. Stir tomatoes, cilantro and a squeeze of lime in the bowl with the chopped onions. Season to taste with salt and pepper.


In another small bowl, combine mayonnaise and chipotle chili powder (start with a little and go up from there).


Remove veggies from oven, and increase heat to 450°. Drizzle one side of each tortilla with olive oil. Set two tortillas oil-side down on a baking sheet, and spread each with 1 tsp chipotle mayo. Top with some roasted veggies and mozzarella cheese. Cover with another tortilla, oil-side up. Toast until melted and crisp, 3-5 minutes per side


Toss remaining veggies with arugula, a squeeze of lime, and a drizzle of olive oil in a large bowl. Season with salt and pepper. Slice quesadillas into wedges, and serve with pico de gallo and salad. Enjoy!