Kale and Monterey Jack Quesadillas

Kale & Monterey Jack Quesadillas

with Avocado, Radishes and Fried Eggs

Ingredients

• 2 Farm Eggs
• 4 Corn Tortillas
• 6 ounces Monterey Jack Cheese
• 1 Avocado
• 1 Bunch Cilantro
• 1 Bunch Kale
• 1 Clove Garlic
• 3 Ounces Radishes
• 1 Lime
• 1 Teaspoon Quesadilla Spice Blend
• Ancho Chile Powder, Chipotle Chile Powder and Ground Cumin
• 1/4 Cup Mexican Cream

Instructions

1. Using a peeler, remove the rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest.
2. Quarter the lime
3. Peel and mince the garlic
4. Remove and discard the kale stems. Roughly chop the leaves
5. Grate the cheese
6. Pit, peel and medium dice the avocado. Toss the avocado with the juice of 2 lime wedges in a bowl. Season with salt and pepper.
7. Pick the cilantro leaves off the stems
8. Cut off and discard the stem ends of the radishes. Cut the radish into thin matchsticks and place in a bowl of ice water.
9. In a bowl, combine the cream and the juice of the remaining lime wedges. Season with salt and pepper to taste.
10. In a large pan heat 2 teaspoons of olive oil on medium until hot. Add garlic. cook for 30 seconds to 1 minutes stirring frequently. 
11. Add kale, 1/4 cup of water and spice blend to the large pan. Stirring frequently for 2 to 4 minutes.
12. Add the lime zest to the pan and cook for additional 30 seconds to 1 minute. Season with salt and pepper to taste.
13. Place the tortillas on a clean, dry work surface. Divide the cheese and cooked kale between 2 of the tortillas. Top with the remaining tortillas.
14. Add 2 teaspoons of olive oil to a clean pan on medium -high heat until hot. Add the quesadillas and cook for 2 to 3 minutes per side. Remove the cooked quesadillas and place in clean serving plates.
15. In the same pan heat 2 teaspoons of olive oil on medium until hot. Crack the eggs. Keeping them separated. Season with salt and pepper. Cook for 1 to 3 minutes or until the whites are set and the yolks are cooked to your desire.
16. Top each cooked quesadilla with a fried egg. Season with salt and pepper. Garnish with the seasoned avocado, lime crema, radishes and enjoy.

Makes: 2 Servings

Calories: About 700 per serving

Cooking Time: 20 to 30 minutes

Credit for Recipe: Blue Apron

Seared Chicken and Autumn Vegetables

Seared Chicken & Autumn Vegetables

with Apple Cider- Mustard 

Ingredients

• 2 Boneless Chicken Thighs
• 1 Purple Top Turnip
• 1 Pound Cone Cabbage
• 1 Red Onion
• 1 Bunch Thyme
• 2 Tablespoons Chicken Demi- Glace
• 2 Tablespoons Butter
• 1 ounce Dried Turkish Figs
• 1 tablespoon Whole Grain Dijon Mustard
• 1/4 Cup Apple Cider

Instruction

1. Peal and medium dice the turnip, onion and cabbage.
2. Pick the thyme leaves off the stems.
3. Dice the figs in small pieces.
4. Pat the chicken with paper towel and season with salt and pepper on both sides.
5. In a large pan heat 2 teaspoons of olive oil on medium high until hot. Add the chicken with skin side down and cook for 6 to 8 minutes on the first side and 2 to 3 minutes on the other side. After chicken has been cooked transfer to a plate.
6. Add 2 teaspoons of olive oil to the same pan. Heat medium high until hot and add the turnip. Season with salt and pepper. Cook stirring occasionally for 4 to 6 minutes.
7. Add onion, cabbage and thyme to the pan of the turnip. Season with salt and pepper and stir occasionally for 3 to 5 minutes or until cabbage is slightly wilted.
8. Add the figs, mustard, demi-glace, apple cider, 1/3 cup of water and cooked chicken to the pan. Season with salt and pepper. Stir occasionally and cook for 3 to 5 minutes.
9. Add butter and cook for additional 1 to 2 minutes.

Makes: 2 Servings

Calories: About 685 per serving

Cooking Time: 25 to 35 minutes

Credit for Recipe: Blue Apron