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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Flour Tortilla
(Contains Wheat)
1 unit
Zucchini
1 unit
Lime
2 ounce
Arugula
1 cup
Mozzarella Cheese
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Dried Oregano
1 unit
Red Bell Pepper
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Red Onion
1 teaspoon
Chipotle Powder
Not included in your delivery
2 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and thinly slice onion. Finely chop slices until you have 2 TBSP chopped onion; set aside in a small bowl. Core, seed, and remove ribs from 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 oven temperature to 450 degrees. Brush a drizzle of olive oil on one side of each of four tortillas (we sent more). Place two tortillas on a second baking sheet, oiled side down. Spread a bit of chipotle mayo on each. Top with mozzarella and a small amount of roasted veggies (save some veggies for salad). Cover with remaining tortillas, oiled side up.
Bake quesadillas until cheese melts and tortillas crisp, 6-10 minutes, flipping halfway through. In a large bowl, toss remaining roasted 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.