Quesadillas Maduros
with Apricot Slaw & Smashed Avocado
Get Recipes Delivered
INGREDIENTS
- 1 lime
- 1 apricot
- 1 Fresno chile
- 1 plantain
- 1 red onion
- 2 oz shredded green cabbage
- 2 whole wheat flour tortillas
- 3 oz vegan shredded mozzarella
- 1 avocado
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Get Recipes Delivered
INSTRUCTIONS
Halve and juice the lime. Dice the apricot, removing the pit. Trim, deseed, and mince the Fresno chile. Peel the plantain and cut into ½ inch thick slices. Peel, halve, and thinly slice the red onion. TIP: Don’t worry if the plantain has black spots—that means it’s ripe.
Add just half the lime juice, diced apricot, sliced chile, shredded green cabbage, and a pinch of salt and pepper to a medium bowl. Toss the apricot slaw.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook on both sides until browned, 3 to 4 minutes. Add sliced onion to the pan and cook, stirring occasionally, until onions are soft and starting to brown in places, 5 to 7 minutes. Transfer plantain and onion to a large plate and wipe the skillet clean.
Place tortillas on a flat surface, divide cooked plantain and onion and mozzarella between tortillas, and fold tortillas in half. Return the large nonstick skillet to medium-high heat with 1 tsp vegetable oil. Add one quesadilla and cook until golden brown, 2 to 3 minutes per side. Repeat with the remaining quesadilla, adding another 1 tsp vegetable oil to the skillet before cooking. TIP: If the quesadilla is getting too browned but the cheese hasn’t melted yet, lower the heat
Halve the avocado, remove the pit, scoop out the flesh, and add it to a small bowl. Add remaining lime juice and a pinch of salt and pepper, and smash avocado with a fork. Cut the quesadillas maduros into quarters. Top with apricot slaw and serve with a dollop of smashed avocado. Enjoy!