9

HALL OF FAME
GARDEN QUESADILLAS
with Pico de Gallo and Chipotle Mayo

HELLO
HALL OF FAME Shallots Zucchini Roma Tomato Lime Chipotle Powder Mozzarella Cheese
(Contains: Milk)
Meet one of our all-star recipes: a tried-and-true
favorite chosen by home cooks like you!
*Your bell pepper may be
orange, yellow, or red.
Bell Pepper* Dried Oregano Cilantro Mayonnaise Flour Tortillas Arugula No matter what the color,
P REP: 10 MIN TOTA L : 30 M IN CA L O R I E S : 850 (Contains: Eggs) (Contains: Wheat) it will still be delicious!

30.9 GARDEN QUESADILLAS_NJ.indd 1 7/2/19 2:54 PM

BUST OUT
• Aluminum foil • Kosher salt
1 PREP
Adjust rack to middle position and
preheat oven to 400 degrees. Wash and
2 ROAST VEGGIES
Toss together sliced shallot, bell
pepper, zucchini, oregano, and a drizzle
3 MAKE PICO DE GALLO
Dice tomato. Finely chop cilantro.
Halve lime. In a small bowl, combine
• Baking sheet • Black pepper
dry all produce. Halve, peel, and thinly of olive oil on a foil-lined baking sheet chopped shallot, tomato, cilantro, and
• Medium bowl
slice shallot. Finely chop a few slices (divide between 2 foil-lined sheets for 4 a squeeze of lime juice to taste. Season
• 2 Small bowls
• Large bowl
until you have 2 TBSP. Core, deseed, and servings). Season with salt and pepper. with salt and pepper.
• Olive oil (8 tsp | 14 tsp) thinly slice bell pepper. Trim and halve Roast until softened, 15-20 minutes.
zucchini lengthwise, then cut crosswise Remove from oven; transfer veggies to
into half-moons. a medium bowl. Discard foil. Preheat
broiler to high or oven to 500 degrees.
INGREDIENTS
Ingredient 2-person | 4-person
• Shallots 2|3
• Bell Pepper 1|2
• Zucchini 1|2
• Dried Oregano 1 tsp | 2 tsp
• Roma Tomato 1|2
• Cilantro ¼ oz | ¼ oz
• Lime 1|1
• Mayonnaise
• Chipotle Powder
• Flour Tortillas
2 TBSP | 4 TBSP
1 tsp | 1 tsp
6 | 12
4 MAKE CHIPOTLE MAYO
In a second small bowl, combine
mayonnaise and chipotle powder (start
5 MAKE QUESADILLAS
Brush one side of each tortilla
with a drizzle of olive oil. Place half
6 FINISH AND SERVE
Broil or bake quesadillas, flipping
halfway through, until tortillas are crispy and
• Mozzarella Cheese 1 Cup | 2 Cups
with a pinch, taste, and add more from the tortillas on baking sheet used for cheese has melted, 1-2 minutes per side (in
• Arugula 2 oz | 4 oz
there if you like). Add water, 1 tsp at a veggies (for 4 servings, divide between batches for 4 servings). (TIP: Watch carefully
time, until mixture reaches a drizzling 2 baking sheets), oiled sides down, and for any burning.) In a large bowl, toss
consistency. spread with chipotle mayo. Top with arugula with remaining veggies, a squeeze
mozzarella and a few veggies (save of lime juice, a drizzle of olive oil, salt, and
WINE CLUB
Pair this meal with some veggies for the salad). Top with pepper. Cut quesadillas into triangles. Top
a HelloFresh Wine remaining tortillas, oiled sides up. with pico de gallo. Serve salad on the side.
matching this icon.
HelloFresh.com/Wine
PEP IN YOUR STEP
Have pepitas on hand? Add some

WK 30 NJ-9
to your salad for a crunch!
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