Kale & Monterey Jack Quesadillas with Avocado, Radishes & Fried Eggs

Kale & Monterey Jack Quesadillas

with Avocado, Radishes & Fried Eggs

25 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
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.
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.
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

Tex-Mex, or north-of-the-border adaptations of classic Mexican dishes, is the ultimate comfort cuisine. It combines authentic Mexican ingredients—warm tortillas, tart crema and creamy avocado—with all-American flavors and textures. In this recipe, we’re making Tex-Mex quesadillas featuring mild, luscious Monterey Jack cheese (named for the city of Monterey in Northern California). Filled with spiced kale and topped with peppery radishes and fried eggs, these gourmet quesadillas are a delicious tribute to the cooking of Mexico and the Western U.S.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Kale & Monterey Jack Quesadillas with Avocado, Radishes & Fried Eggs
Title
  • 2 Farm Eggs
  • 4 Corn Tortillas
  • 6 oz Monterey Jack Cheese
  • 1 Avocado
  • 1 bunch Cilantro
  • 1 bunch Kale
  • 1 clove Garlic
  • 3 oz Radishes
  • 1 Lime
  • 1 tsp Quesadilla Spice Blend (Ancho Chile Powder, Chipotle Chile Powder & Ground Cumin)
  • ¼ cup Mexican Crema
time-saving
tips & techniques
How To: Get Perfect Citrus Zest
How To: Pit an Avocado
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Grate the cheese. Pit, peel and medium dice the avocado; place in a bowl. Toss the avocado with the juice of 2 lime wedges; season with salt and pepper. Pick the cilantro leaves off the stems; discard the stems. Cut off and discard the stem ends of the radishes; cut into thin matchsticks and place in a bowl of ice water.

Make the lime crema:
2 Make the lime crema:

In a bowl, combine the crema and the juice of the remaining lime wedges; season with salt and pepper to taste.

Cook the kale:
3 Cook the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale, ¼ cup of water and (reserving a pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the water has evaporated and the kale has wilted. Add the lime zest. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Season with salt and pepper to taste. Transfer to a plate.

Assemble & cook the quesadillas:
4 Assemble & cook the quesadillas:

Place the tortillas on a clean, dry work surface. Divide the cheese and cooked kale between 2 of the tortillas; top with the remaining tortillas. Wipe out the pan used to cook the kale. Add 2 teaspoons of olive oil; heat on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

Fry the eggs:
5 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack in the eggs, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat.

Plate your dish:
6 Plate your dish:

Top each cooked quesadilla with a fried egg; season with salt and pepper. Garnish with the seasoned avocado, lime crema, radishes (draining before adding), remaining spice blend and cilantro. Enjoy!

Tips from Home Chefs

Get Plans

Kale & Monterey Jack Quesadillas

Prepare the ingredients:
How To: Get Perfect Citrus Zest
How To: Pit an Avocado
1 Prepare the ingredients:

Wash and dry the fresh produce. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Grate the cheese. Pit, peel and medium dice the avocado; place in a bowl. Toss the avocado with the juice of 2 lime wedges; season with salt and pepper. Pick the cilantro leaves off the stems; discard the stems. Cut off and discard the stem ends of the radishes; cut into thin matchsticks and place in a bowl of ice water.

2 Make the lime crema:

In a bowl, combine the crema and the juice of the remaining lime wedges; season with salt and pepper to taste.

Make the lime crema:
Cook the kale:
3 Cook the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale, ¼ cup of water and (reserving a pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the water has evaporated and the kale has wilted. Add the lime zest. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Season with salt and pepper to taste. Transfer to a plate.

4 Assemble & cook the quesadillas:

Place the tortillas on a clean, dry work surface. Divide the cheese and cooked kale between 2 of the tortillas; top with the remaining tortillas. Wipe out the pan used to cook the kale. Add 2 teaspoons of olive oil; heat on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

Assemble & cook the quesadillas:
Fry the eggs:
5 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack in the eggs, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat.

6 Plate your dish:

Top each cooked quesadilla with a fried egg; season with salt and pepper. Garnish with the seasoned avocado, lime crema, radishes (draining before adding), remaining spice blend and cilantro. Enjoy!

Plate your dish:
Browse Steps
1 of 6