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 onion
Vegetarian, Soy-Free, Family-Friendly
2 Servings, 600 Calories/Serving
Kale brings an instant vitamin boost to these fast quesadillas, perfect for serving as an appetizer to share or for a casual evening in.
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 shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
- 1 organic mango
- 2 ounces roasted piquillo peppers
- 1 organic lime
Calories: 600, Protein: 15g (30% DV), Fiber: 15g (60% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 20mg (7% DV), Sodium: 440mg (18% DV), Carbohydrates: 91g (30% DV), Total Sugars: 35g, Added Sugars: 0g (0% DV).
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].
While the onion cooks, start preparing the rest of the meal.
Cook the kale
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.
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 cook, 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.
- Scrape off any seeds from the piquillo peppers; coarsely chop any large pieces.
- Juice the lime.
- Measure the onion.
- Rinse the hominy.
- Juice the lime.
- Stir the salsa.
- Top the quesadillas with caramelized onion and salsa.