Garden Quesadillas

with Pico de Gallo and Chipotle Mayo


By Hello Fresh


Cooking Time: 30 mins

Servings: 4

Nutrition: 620 Calories



  • Red Onion- 1
  • Bell Pepper- 2
  • Zucchini-2
  • Dried Oregano- 2 tsp
  • Cilantro- 1/4 oz
  • Roma Tomato- 3
  • Lime- 1
  • Mayonnaise- 2 tbsp
  • Chipotle Powder- 1 tsp
  • Flour Tortillas- 8
  • Mozzarella Cheese- 2 cups
  • Arugula- 4 oz


1  PREHEAT AND PREP    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.


ROAST VEGGIES     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.


3 MAKE PICO DE GALLO       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.


4  MAKE CHIPOTLE MAYO       In another small bowl, combine mayonnaise and chipotle powder (to taste—start with a pinch and go up from there).


5  MAKE QUESADILLAS     Once veggies are done, remove from oven. Increase oven 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 little chipotle mayo on each. Top with mozzarella and a few veggies (save some veggies for salad). Cover with remaining tortillas, oiled-side up.


6  TOSS SALAD AND SERVE.     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.