Kale and Queso Oaxaca quesadillas with fried eggs [Recipe]


Mexican breakfast

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Reprinted from Blue Apron

Oaxaca (pronounced “wa-ha-ka”) is a state in the far south of Mexico. Centuries ago, Dominican monks traveled there from Italy. With them came the Italian technique for making string cheese. Through cutting and kneading, a delicate ball is formed, with impeccable texture and flavor. Oaxacans took the process and adapted it to local ingredients. The result was Queso Oaxaca, a semi-hard, mozzarella-like variety that’s simply perfect for quesadillas.

Makes 2 servings; about 590 calories per serving




  • 2 farm eggs
  • 4 corn tortillas
  • 6 ounces Queso Oaxaca
  • 1 avocado
  • 1 bunch cilantro
  • 1 bunch kale
  • 1 clove garlic
  • 3 ounces radishes
  • 1 lime
  • 1 teaspoon quesadilla spice blend
  • 1/4 cup Mexican crema




1. Prepare the ingredients.

Wash and dry the fresh produce. Pull the cheese into strands (like string cheese). Cut out and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Pick the cilantro leaves off the stems; discard the stems. Cut the radishes into thin matchsticks and place in a bowl of ice water. Peel, pit and dice the avocado; toss with the juice of 2 lime wedges and season with salt and pepper.


2. Make the lime crema.

In a small bowl, combine the Mexican crema with the juice of the remaining lime wedges; season with salt and pepper to taste.


3. Cook the kale.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale, all but a pinch of the spice blend and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the water is absorbed and the kale is tender and wilted. Stir in the lime zest; cook, stirring occasionally, 30 seconds to 1 minute, or until well incorporated. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.


4. Make the quesadillas.

Lay the tortillas out on a clean, dry work surface. Divide the cheese and cooked kale between 2 of the tortillas; top with the remaining 2 tortillas. In the same pan used to cook the kale, heat 2 teaspoons olive oil on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide the quesadillas between 2 plates and set aside. Wipe out the pan.


5. Cook the eggs.

In the same pan used to cook the quesadillas, heat 2 teaspoons of olive oil on medium-low until hot. Add the eggs and cook 1 to 2 minutes, or until the whites are set but the yolks are still runny (or until they reach your desired degree of doneness). Remove from heat.


6. Plate your dish.

Top each quesadilla with a cooked egg; season with salt and pepper. Garnish with the seasoned avocado, radishes, lime crema, cilantro and remaining spice blend. Enjoy!



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