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Garden Quesadillas

Garden Quesadillas

with Pico de Gallo and Chipotle Mayo

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Is there anything more delicious than a quesadilla? Answer: yes! One that’s jam-packed with all kinds of flavorful, roasted veggies and topped with a fresh pico de gallo. And of course, tons of melty mozzarella cheese. On the side, there’s a bright salad of peppery arugula and lime. This dish is hard to beat.


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

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

2 unit


1 unit

Bell Pepper

1 unit


1 teaspoon

Dried Oregano

1 unit

Roma Tomato

¼ ounce


1 unit


2 tablespoon



1 teaspoon

Chipotle Powder

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

1 cup

Mozzarella Cheese


2 ounce


Not included in your delivery

8 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat53 g
Saturated Fat15 g
Carbohydrate63 g
Sugar15 g
Dietary Fiber7 g
Protein21 g
Cholesterol40 mg
Sodium1310 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
Baking Sheet
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Halve, peel, and thinly slice shallot. Finely chop a few slices until you have 2 TBSP. Core, deseed, and thinly slice bell pepper. Trim and halve zucchini lengthwise, then cut crosswise into half-moons.


Toss together sliced shallot, bell pepper, zucchini, oregano, and a drizzle of olive oil on a foil-lined baking sheet (divide between 2 foil-lined sheets for 4 servings). Season with salt and pepper. Roast until softened, 15-20 minutes. Remove from oven; transfer veggies to a medium bowl. Discard foil. Preheat broiler to high or oven to 500 degrees.


Dice tomato. Finely chop cilantro. Halve lime. In a small bowl, combine chopped shallot, tomato, cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.


In a second small bowl, combine mayonnaise and chipotle powder (start with a pinch, taste, and add more from there if you like). Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.


Brush one side of each tortilla with a drizzle of olive oil. Place half the tortillas on baking sheet used for veggies (for 4 servings, divide between 2 baking sheets), oiled sides down, and spread with chipotle mayo. Top with mozzarella and a few veggies (save some veggies for the salad). Top with remaining tortillas, oiled sides up.


Broil or bake quesadillas, flipping halfway through, until tortillas are crispy and cheese has melted, 1-2 minutes per side (in batches for 4 servings). (TIP: Watch carefully for any burning.) In a large bowl, toss arugula with remaining veggies, a squeeze of lime juice, a drizzle of olive oil, salt, and pepper. Cut quesadillas into triangles. Top with pico de gallo. Serve salad on the side.