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Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Roughly chop the lettuce. Halve the tomatoes; place in a bowl. Season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the pickled jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chorizo and a pinch of the spice blend (you will have extra). Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Place the tortillas on a work surface. Top one half of each tortilla with the cooked filling and grated cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, 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). Carefully transfer to a cutting board and immediately season with salt. Cut into equal-sized wedges.
Meanwhile, in a large bowl, combine the guacamole and ranch dressing. Just before serving, add the chopped lettuce, seasoned tomatoes, and sliced radishes. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the finished salad and jalapeño sour cream on the side. Enjoy!
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Roughly chop the lettuce. Halve the tomatoes; place in a bowl. Season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the pickled jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chorizo and a pinch of the spice blend (you will have extra). Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Place the tortillas on a work surface. Top one half of each tortilla with the cooked filling and grated cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, 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). Carefully transfer to a cutting board and immediately season with salt. Cut into equal-sized wedges.
Meanwhile, in a large bowl, combine the guacamole and ranch dressing. Just before serving, add the chopped lettuce, seasoned tomatoes, and sliced radishes. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the finished salad and jalapeño sour cream on the side. Enjoy!
Tips from Home Chefs