Kale & Monterey Jack Quesadillas

with Spicy Radish Salsa & Fried Eggs

20 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These crispy quesadillas are filled with melty cheese and tender sautéed kale, which gets a smoky kick from our guajillo pepper sauce—made from a chile beloved in Mexican cuisine for its versatility and delicate spice. It’s all topped with our crisp radish salsa, a rich fried egg, and a dollop of cooling sour cream.

See Plans

Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flour Tortillas
2 Pasture-Raised Eggs
6 oz Shredded Kale
3 oz Radishes
2 Scallions
¾ cup Guajillo Chile Pepper Sauce
2 oz Shredded Monterey Jack Cheese
1 oz Sliced Pickled Jalapeño Pepper
2 oz Queso Blanco
¼ cup Sour Cream

step-by-step

instructions

Cook Along

1 Cook the kale:

Wash and dry the fresh produce. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add the guajillo pepper sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

2 Assemble & cook the quesadiilas:

Place the tortillas on a work surface. Top one half of each tortilla with the cooked kale and monterey jack cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the kale. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to two plates and immediately season with salt. Wipe out the pan.

3 Make the salsa:

While the quesadillas cook, halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. Roughly chop the pepper. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the sliced radishes and scallions and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with 2 teaspoons of olive oil and season with salt and pepper.

4 Fry the eggs & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the fried eggs over the cooked quesadillas. Top with the salsa, sour cream, and queso blanco (crumbling before adding). Enjoy!