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Mozzarella-Mushroom Quesadillas with Tomato-Elotes Salad

Mozzarella-Mushroom Quesadillas with Tomato-Elotes Salad

made with Cypress County Corn and Village Fresh Baby Tomatoes
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Calories
: 
960 kcal
Protein
: 
35g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Wheat
  • Mustard
  • Milk
  • Soy
  • May contain traces of allergens
  • Gluten
  • Fish
  • Sesame
  • Egg
  • Crustaceans
  • Wheat
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Fresh Mozzarella

(Contains: Milk)

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May be present: Milk, Soy)

227 g

Mushrooms

113 g

Baby Tomatoes

1 unit(s)

Corn on the Cob

1 unit(s)

Avocado

1 unit(s)

Lime

1 unit(s)

Red Onion

7 g

Cilantro

1 tbsp

Tex-Mex Paste

(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories960 kcal
Fat63 g
Saturated Fat23 g
Carbohydrate57 g
Sugar16 g
Dietary Fiber11 g
Protein35 g
Cholesterol85 mg
Sodium1450 mg
Trans Fat1 g
Potassium1250 mg
Calcium600 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep mushrooms and onion
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Line a baking sheet with parchment paper. 
  • Cut mushrooms into 1/8-inch thick slices.
  • Peel, then cut onion into 1/8-inch thick slices.
  • To prepared baking sheet, add mushrooms, tex-mex paste, three quarters of the onions and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
Roast veggies and prep mozzarella
2
  • Roast in the bottom of the oven, 12-14 min, stirring halfway until tender and golden.  (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.).
  • Drain mozzarella, then cut or tear into 1/2-inch pieces, Season with salt and pepper. Transfer mozzarella to a strainer placed over a medium bowl and set aside. ( TIP: Seasoning and hanging the cheese removes excess moisture!)
Cook corn
3
  • Heat a large non-stick pan over medium-high. 
  • While pan heats, husk corn. Place each cob on its side. Carefully cut kernels off cob, turning cob as you go and moving the knife along the cob in a downward motion.
  • When hot, add 1/2 tbsp (1 tbsp) oil, and corn. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
  • Transfer corn to a large bowl.
  • Rinse out pan.
Make elote salad
4

 

  • Halve tomatoes.
  • Finely chop remaining onion.
  • Roughly chop cilantro.
  • Cut avocado in half, remove the pit and peel, then cut into 1/4-inch pieces.
  • To bowl of corn, add tomatoes, avocado, half the cilantro, remaining onions, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper.
  • Juice lime directly into bowl over veggies. Stir to mix
5
  • Pat mozzarella dry with paper towels, pressing gently to absorb as much moisture as possible.  Season with pepper.
  • Arrange tortillas on a clean surface. 
    Spread mushroom filling evenly over one side of each tortilla, leaving a 1/2-inch border.
  • Sprinkle mozzarella over filling. Fold tortillas in half, pressing gently to enclose filling. 
  • Heat the same pan (from step 2) over medium. When hot, add 1/2 tbsp oil, then 3 quesadillas at a time. Cook 1-2 min per side, until golden. Repeat with remaining quesadillas.
6
  • Divide quesadillas and salad beween plates.
  • Sprinkle remaining cilantro over top.
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