15-Min Chipotle Quesadillas with Cooked Pulled Pork & Arugula Salad

15-Min Chipotle Quesadillas

with Cooked Pulled Pork & Arugula Salad

15 MIN
+$0.99/serving 2 Servings
Wellness at Blue Apron
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  • with Cooked Pulled Pork
    includes 10 oz No Added Hormones, Antibiotic-Free, Cooked Pulled Pork View recipe
  • with Cooked Pulled Chicken
    includes 10 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken
    Wellness
  • with Cooked Pulled Chicken

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! These cheesy quesadillas are packed with flavor thanks to the chipotle chile paste and fresh lime juice you'll mix into our tender, pre-cooked pulled pork. A bright arugula side salad is perfect for balancing the subtle heat of the quesadillas.

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    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    ingredients
    15-Min Chipotle Quesadillas with Cooked Pulled Pork & Arugula Salad
    Title
    • 10 oz Cooked Pulled Chicken
    • 2 Flour Tortillas
    • 2 oz Arugula
    • 4 oz Grape Tomatoes
    • 1 Lime
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ¼ cup Sour Cream
    • 2 tsps Chipotle Chile Paste
    • 2 tsps Honey
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve the tomatoes. Quarter the lime. In a bowl, combine the pulled chicken (tearing the pieces apart before adding), the juice of 2 lime wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Using a fork, mash to thoroughly combine.

    2 Assemble & cook the quesadillas
    Place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack and seasoned pulled chicken; fold the tortillas in half over the filling. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut each quesadilla into thirds.
    Assemble & cook the quesadillas
    Make the salad & serve your dish
    3 Make the salad & serve your dish
    Meanwhile, in a large bowl, whisk together the honey, a drizzle of olive oil, and the juice of the remaining lime wedges; season with salt and pepper. Add the arugula and halved tomatoes; season with salt and pepper. Toss to combine. Serve the cooked quesadillas with the sour cream. Serve the salad on the side. Enjoy!
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