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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. They’re versatile, hearty, and oozing with cheesy deliciousness, after all. And thanks to the secret layer of chipotle mayo on these wonders, we will never look at quesadillas the same way again. The condiment adds a 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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Bell Pepper

1 unit


1 teaspoon

Dried Oregano

¼ ounce


1 unit

Roma Tomato

1 unit


2 tablespoon



1 teaspoon

Chipotle Powder

4 unit

Flour Tortillas

(ContainsWheat, Soy)

1 cup

Mozzarella Cheese


2 ounce


Not included in your delivery

2 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate44 g
Sugar11 g
Dietary Fiber6 g
Protein20 g
Cholesterol40 mg
Sodium750 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
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and thinly slice onion. Finely chop a few slices until you have 2 TBSP; set this 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 one side of 4 tortillas (we sent more) with a drizzle of olive oil each. 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 few 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. Toss remaining veggies, arugula, a squeeze of lime, and a drizzle of olive oil in a large bowl. Season with salt and pepper. Cut quesadillas into wedges. Serve with pico de gallo and salad on the side.