Hominy and kale quesadillas with mango salsa and caramelized onion

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

25–40 Minutes

Kale brings an instant vitamin boost to these fast quesadillas, perfect for serving as an appetizer to share or for a casual evening in.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Nutrition per serving

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.
While the onion cooks, start preparing the rest of the meal.

2

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.

3

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 [6] 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 cook, prepare the mango salsa.

4

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.
In a medium bowl, stir together the mango, piquillo peppers, and lime juice; season to taste with salt and pepper.

Serve

Transfer the quesadillas to individual plates, top with the caramelized onion and mango salsa, and serve.
Kids Can!
  • Measure the onion.
  • Rinse the hominy.
  • Juice the lime.
  • Stir the salsa.
  • Top the quesadillas with caramelized onion and salsa.