Veggie Quesadillas

Nobody doesn’t like a fresh quesadilla… especially when you stuff it with garden veggies and cotija cheese.

Veggie Quesadillas

Wine Pairing:

Pinot Grigio (Or a light Mexican Cerveza)

Active Time:

25-30 Minutes

Total Time:

25-30 Minutes



  • 3 Shallots
  • 2 Cherry peppers
  • 10 oz kale
  • 8 oz crimini mushrooms
  • 2 green onions
  • 4 oz mixed lettuce greens
  • 2 oz carrot

Spice Mix

  • Lime juice
  • Olive oil
  • Apple cider vinegar
  • Honey
  • Cilantro
  • Garlic
  • Ginger
  • Garlic chives
  • Sea salt

Proteins and More

Pantry Items

  • 1 tbsp olive oil
  • Salsa, for dipping

1: Heat oven to 200ºF.

2: Prep veggies & cheese:

  • Grate the cotija cheese

  • Peel and chop shallot*, wash and finely chop cherry pepper*

  • Clean mushrooms* with a damp cloth and slice

  • Wash, destem, and chop kale into bite sized pieces

  • Thinly slice green onion, thinly slice carrot

3: Cook veggies:

Heat 1 tbsp olive oil in a large saute pan over medium heat. When it’s hot, add shallot and peppers and saute until soft, about 1-2 minutes. Add mushrooms to the pan and carefully add ¼ cup water. When mushrooms are softening, add kale in batches. Cook until kale is wilted. Add green onions, saute another 30 seconds, and remove from heat.

4: Make the quesadillas:

Wipe out your pan and place it back over medium heat. Once your pan is hot, place one tortilla flat on the bottom. Let it warm for a couple of seconds and flip it over. Add a layer of grated cheese all over and about ¼ cup of filling onto half. Cook until cheese is hot and softened (this cheese won’t “melt”) then fold the cheesy half over the filling half. Place on a baking sheet in warmed oven and repeat until filling is gone.

5: Serve:

Cut quesadillas into wedges. Serve with your favorite salsa for dipping. Side salad: top mixed greens with carrots and seeds,  serve with dressing.

Taking Care of Our Greens

When you receive a bag of mixed greens from us, open the bag, toss them around, and place a dry paper towel inside before closing it back up. Close the bag, try to squeeze out as much air as possible without smashing the greens. This will help to keep them fresh longer.

If you ever need to rehydrate or “revive” your greens, submerge them in ice water and let them soak for 15-20 minutes. Dry and serve.