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Spicy Vegetable Quesadillas
with Watermelon Radish & Cabbage Slaw
40 MIN
2 Servings
From the Test Kitchen
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).
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories650 Cals (est.)
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fresh
ingredients
Title
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4 Flour Tortillas
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1 Avocado
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1 Poblano Pepper
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1 Yellow Onion
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2 oz Monterey Jack Cheese
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¼ cup Sour Cream
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2 tsps Chipotle Chile Paste
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1 Tbsp Apple Cider Vinegar
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1 Watermelon Radish
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½ lb Red Cabbage
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2 Tbsps Grated Cotija Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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