clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chipotle Kale Slaw Quesadillas from the faux martha

Chipotle Kale Slaw Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 25 minutes
  • Yield: 2 (7-inch) quesadillas 1x


This Chipotle Kale Slaw was born from the hardy remnants of the fridge and is best on everything, like quesadillas with Chipotle Harvarti and smashed black beans. Also good on burgers (veggie or meat) and chicken sandwiches.




  • 1 c. shredded kale
  • 1/4 c. shredded red cabbage
  • 1/4 c. shredded carrot
  • 3 tsp. (or 1 tbsp.) apple cider vinegar
  • 1 1/2 tsp. high-quality mayo
  • 1 tsp. honey
  • 1/4 tsp. chipotle puree*
  • pinch of kosher salt


  • 1/2 c. canned black beans
  • 1 tbsp. finely chopped red onion
  • 1/2 tbsp. apple cider vinegar
  • pinch of kosher salt



  1. Make the slaw. Prepare the kale, cabbage, and carrot. This is my favorite cheese and vegetable shredder. Set aside. In a medium bowl, whisk together the vinegar, mayo, honey, chipotle puree, and salt until evenly combined. Add in the prepared vegetables and toss to evenly coat. Set aside for about 10 minutes to allow the flavors to develop. This can be made a day in advance. 
  2. Mash the beans. Add all the bean ingredients to a small bowl and mash with the back of a fork. Set aside. 
  3. Make the quesadilla. To a cast iron skillet, or something similar, heat over medium. Grate the Roth Chipotle Havarti.  Lightly spray or drizzle oil on the warmed skillet before adding a tortilla. Spread 1/2 of the bean mixture (about 1/4 cup) evenly over the tortilla. Top with 1/2 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 quesadilla. 
  4. To serve, cut into wedges and top with slaw.


Prep ahead: I always keep chipotle puree in the fridge, which is just a can of chipotles in adobo pureed into a smooth pile of heat. It’ll keep indefinitely. At the ready, a little plop in a recipe adds so much flavor! We often prep a batch of kale at the start of the week and toss it into meals. Here’s my method.

  • Prep Time: 15 min
  • Cook Time: 10 min
Recipe Card powered byTasty Recipes