Spicy Vegetable Quesadillas with Watermelon Radish & Cabbage Slaw

Spicy Vegetable Quesadillas

with Watermelon Radish & Cabbage Slaw

Group Created with Sketch. 40 min
Vegetarian i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving
  • View All
    Nutrition Label
    Download

For cooling contrast to crispy, cheesy quesadillas—stuffed with bites of chipotle-spiced poblano pepper and onion—you’ll make an irresistible dipper of creamy avocado mixed with sour cream (and a touch of vinegar for brightness).

Get Cooking
fresh
ingredients
Spicy Vegetable Quesadillas with Watermelon Radish & Cabbage Slaw
Title
  • 4 Flour Tortillas
  • 1 Avocado
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 2 oz Monterey Jack Cheese
  • ¼ cup Sour Cream
  • 2 tsps Chipotle Chile Paste
  • 1 Tbsp Apple Cider Vinegar
  • 1 Watermelon Radish
  • ½ lb Red Cabbage
  • 2 Tbsps Grated Cotija Cheese
Prepare the ingredients & make the avocado dipper
1 Prepare the ingredients & make the avocado dipper

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Grate the monterey jack on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin; medium dice. Place in a bowl with half the sour cream and half the vinegar. Season with salt and pepper. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

Make the slaw
2 Make the slaw

Cut out and discard the core of the cabbage; thinly slice the leaves. Quarter the radish lengthwise, then thinly slice crosswise. Combine the sliced cabbage and sliced radish in a large bowl. Add the vinegar, remaining sour cream, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and sliced pepper; season with salt  and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until browned and softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to  1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble the quesadillas
4 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the cooked vegetables and grated cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. 

Cook the quesadillas & serve your dish
5 Cook the quesadillas & serve your dish

In the same pan, heat  2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 4 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 a cutting board and immediately season with salt. Carefully halve each cooked quesadilla. Serve the cooked quesadillas with the slaw and avocado dipper on the side. Garnish the slaw with the cotija. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the avocado dipper
1 Prepare the ingredients & make the avocado dipper

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Grate the monterey jack on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin; medium dice. Place in a bowl with half the sour cream and half the vinegar. Season with salt and pepper. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

2 Make the slaw

Cut out and discard the core of the cabbage; thinly slice the leaves. Quarter the radish lengthwise, then thinly slice crosswise. Combine the sliced cabbage and sliced radish in a large bowl. Add the vinegar, remaining sour cream, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Make the slaw
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and sliced pepper; season with salt  and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until browned and softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to  1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the cooked vegetables and grated cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. 

Assemble the quesadillas
Cook the quesadillas & serve your dish
5 Cook the quesadillas & serve your dish

In the same pan, heat  2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 4 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 a cutting board and immediately season with salt. Carefully halve each cooked quesadilla. Serve the cooked quesadillas with the slaw and avocado dipper on the side. Garnish the slaw with the cotija. Enjoy!