Grounded Chow

Chopped Salad Quesadillas

by

The perfect combo of hot and cheesy with fresh and creamy. Hot and cheesy quesadillas, stuffed with fresh and creamy chopped salad. A perfectly delicious and satisfying meal when you can’t choose.

I made this the first time on accident during an indecisive lunch, and it hit all the spots. The big chopped salad is filled with black beans, tomatoes, green onions, and cabbage, tossed in a creamy lime cilantro dressing, then stuffed into cheese quesadilla tacos, topped with jalapeños and avocado.

This recipe makes 4 tacos, however I usually eat 2 tacos and finish the salad myself.

If you try this recipe, let me know by tagging me in your photos on Instagram @groundedchow, or commenting below!

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Chopped Salad Quesadillas

Hot and cheesy quesadillas, stuffed with fresh and creamy chopped salad. The perfect mix of hot and fresh elements for a filling meal when you can’t choose.
Course Main Course, Salad
Cuisine American, Mexican, Vegan
Keyword chopped salad, quesadilla, Tacos, vegan
Servings 2 people

Ingredients

For the quesadillas tacos

  • 8 small fajita size tortillas
  • 1 c shredded cheese vegan mozzarella or cheddar
  • 1/2 avocado, sliced
  • 1 T pickled jalapeños, for garnish

For chopped salad

  • 1 head of romaine
  • 3/4 c cooked Black beans, rinsed and drained
  • 1 green onion, chopped
  • 1/4 c cherry tomatoes, halved
  • 2 T cilantro leaves
  • 1/3 c red cabbage, shredded optional, but good for crunch

For cilantro lime dressing

  • 1/2 avocado
  • 1 T olive oil
  • 1/4 c + 2 T water
  • 1/3 c cilantro
  • 1 lime, zest and juice
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/2 – 1 T pickled jalapeño juice more if you like it spicy
  • 5 sliced pickled jalapeños omit if you want a more mild dressing

Instructions

  • Start by making the dressing. Add all the dressing ingredients to your blender and blend until smooth. If it seems too thick, add more water or jalapeño juice depending on your preference.
  • Make your salad. Wash and chop your romaine lettuce, then add to a bowl with rinsed black beans, green onion, cherry tomatoes, cilantro, and red cabbage. Toss with about half the dressing.
  • Make the quesadillas. Heat a griddle or pan over medium heat. Divide the cheese over 4 tortillas, then top with the other tortilla. Cook for 2-3 minutes per side, until tortillas are browned and cheese is melty. Remove from heat.
  • Dish tortillas onto plates and use tongs to add salad on top. Top with avocado, extra dressing, and jalapeño slices if desired. Enjoy!