Mexico City Style Quesadillas with Greens & Pepita Hummus

What You Get

Pinquito beans

Cabbage slaw

Lime

Queso Oaxaca

Corn tortillas

Cooked Greens

Pepita hummus

Cilantro

What You’ll Need

Olive or canola oil

Salt

Makes 3 servings

Active Time: 10 mins

Total Time: 20-25 mins

Step 1

In a small saucepan, reheat the beans over low heat with a splash of water. Toss the cabbage with the juice of one lime and large pinch of salt. Set aside.

Step 2

Strip the Oaxacan-style cheese intro strings (it’s string cheese!) and have the tortillas and cooked greens at the ready.

Step 3

Heat ½ tbsp of oil in a non-stick pan over medium heat. Once hot, add a tortilla and top with some of the cheese and a bit of the cooked greens. Layer the second tortilla on top and cook for 2-3 minutes until the cheese starts to visibly melt.

Step 4

Using a spatula, flip the quesadilla over and cook for another 2 minutes or so, until the tortilla has crisped. Transfer the quesadilla to a cutting board and repeat until the ingredients have been used up.

Step 5

Time to serve! Cut the quesadillas into quarters with a knife and arrange the wedges on the plate. Serve with a heavy scoop of the pepita hummus as well as the warm beans and bright cabbage slaw!