Chipotle Kale Quesadillas

Makes 3 quesadillas
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When you need dinner on the table and fast, these chipotle kale quesadillas deliver. Our Creamy Havarti melts perfectly for everyone's favorite easy dinner. Top it with a tangy kale slaw for crunch and extra veggies.

Recipe by: Melissa Coleman, The Faux Martha


  • For the Slaw:
  • 1 cup shredded kale
  • 1/4 cup shredded red cabbage
  • 1/4 cup shredded carrot
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon high-quality mayonnaise
  • 1/2 teaspoon honey
  • 1/8 teaspoon chipotle purée*
  • Pinch of kosher salt
  • For the Beans:
  • 3/4 cup canned black beans
  • 1 tablespoon finely chopped red onion
  • 1/2 tablespoon apple cider vinegar
  • Pinch of salt
  • For the Quesadilla:
  • 1 1/2 cups (1 6-oz block) shredded Roth Creamy Havarti cheese
  • 6 (7-inch) tortillas
  • Cooking spray


For the Slaw:

  1. Prepare the kale, cabbage, and carrot. Set aside.
  2. In a medium bowl, whisk together vinegar, mayo, honey, chipotle purée, and salt until evenly combined. Add in prepared vegetables and toss to evenly coat. Set aside. This can be made up to one day in advance.

For the Beans:

  1. Add all bean ingredients to a small bowl and mash with the back of a fork. Set aside. 

For the Quesadilla:

  1. Heat a cast iron skillet or sauté pan over medium heat. Grate the Havarti.  Lightly spray or drizzle oil on the warmed skillet before adding a tortilla. Spread 1/3 of the bean mixture (about 1/4 cup) evenly over the tortilla. Top with 1/3 of the cheese (about 1/2 cup) and cover with a tortilla. Cook until the cheese is melted and the tortilla is crisped, flipping halfway through. Remove to a cutting board and cook the additional 2 quesadillas. 
  2. To serve, cut into wedges and top with slaw. 

*Note: Chipotle purée is just a can of chipotles in adobo puréed into a smooth sauce. It’ll keep indefinitely in the refrigerator.