In order to bring you the best organic produce, some ingredients may differ from those depicted.
Hominy and kale quesadillas with mango salsa and caramelized onions
2 Servings, 710 Calories/Serving
We’ve taken cheesy quesadillas and added a little oomph in the form of leafy kale, bright mango salsa, and chewy hominy. The result? Sensational flavor and texture in every bite.
In your bag
- 1 organic red onion
- 3 ounces organic baby kale or other leafy greens
- 1 cup cooked hominy
- 1 teaspoon Aleppo chile flakes (optional)
- 6 Mi Rancho Artisan tortillas
- ½ cup Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
- 1 organic mango
- 2 ounces roasted piquillo peppers
- 1 organic lime
Calories 710, Total Fat 24g (31% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 1020mg (44% DV), Total Carb. 106g (39% DV), Fiber 19g (68% DV), Total Sugars 35g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and caramelize the onion
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
In a medium frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until caramelized and softened, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
Meanwhile, start preparing the rest of the meal.
Cook the kale
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, stir in the kale, season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
Assemble and cook the quesadillas
- Rinse the hominy. In a medium bowl, stir together the hominy and as much Aleppo chile as you like and season generously with salt and pepper.
On a work surface, lay out 3  tortillas. Divide the hominy, kale, and Mexican cheese blend among the tortillas and spread evenly; season with salt and pepper and cover each with a second tortilla.
In the same pan used for the kale, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. Working in batches if needed, add the quesadillas and cook, turning once, until lightly browned and crisp and the cheese has melted slightly, 2 to 3 minutes per side. Transfer to a cutting board to cool slightly, then cut in half. Add more oil between batches if needed. While the quesadillas are cooking, prepare the mango salsa.
Make the mango salsa
- Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit. Cut the fruit into ½-inch pieces.
- Finely chop the piquillo peppers.
- Zest and juice the lime.
In a medium bowl, stir together the mango, piquillo peppers, and lime zest and juice; season to taste with salt and pepper.
Transfer the quesadillas to individual plates, top with the caramelized onion and mango salsa, and serve.
- Measure the onion.
- Rinse the hominy.
- Juice the lime.
- Stir the salsa.
- Top the quesadillas with caramelized onion and salsa.