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