Kale & Monterey Jack Quesadillas with Spicy Radish Salsa & Fried Eggs

Kale & Monterey Jack Quesadillas

with Spicy Radish Salsa & Fried Eggs

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Kale & Monterey Jack Quesadillas with Spicy Radish Salsa & Fried Eggs
Title
  • 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 Triangle Created with Sketch.
Cook the kale:
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.

Assemble & cook the quesadiilas:
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.

Make the salsa:
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.

Fry the eggs & serve your dish:
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!

Tips from Home Chefs

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Kale & Monterey Jack Quesadillas

Cook the kale:
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.

Assemble & cook the quesadiilas:
Make the salsa:
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!

Fry the eggs & serve your dish:
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