Garden Quesadillas

Name: Garden Quesadillas with Pico de Gallo and Chipotle Mayo
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 unit Flour Tortilla; 1 unit Zucchini; 1 unit Lime; 2 ounce Arugula; 1 cup Mozzarella Cheese; 1 jar Mayonnaise; 1 teaspoon Dried Oregano; 1 unit Red Bell Pepper; 1 unit Roma Tomato; ¼ ounce Cilantro; 1 unit Red Onion; 1 teaspoon Chipotle Powder; 2 tablespoon Olive Oil; unit Salt; unit Pepper

with Pico de Gallo and Chipotle Mayo

Recipe Development TeamPublished on September 21, 2016

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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.

Tags:

Veggie

•Spicy

Allergens:

Wheat

•Milk

•Eggs

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 unit

Flour Tortilla

(Contains: Wheat)

1 unit

Zucchini

1 unit

Lime

2 ounce

Arugula

1 cup

Mozzarella Cheese

(Contains: Milk)

1 jar

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

/ per serving

Calories593 kcal

Energy (kJ)2481.1 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.

Utensils

•Small Bowl

•Baking Sheet

•Large Bowl

Instructions

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!