Beyond Beef® & Poblano Quesadillas with Guacamole-Ranch Salad

Beyond Beef® & Poblano Quesadillas

with Guacamole-Ranch Salad

40 MIN
+$1.45/serving 4 Servings
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  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef® View recipe
  • with Ground Pork Chorizo
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Ground Pork Chorizo

    From the Test Kitchen

    We’re filling these rich, hearty quesadillas with melty monterey jack cheese and Beyond Beef® and tender vegetables sautéed with our bold Mexican spice blend for bright flavor. For added zest, we’re elevating a simple side salad of crunchy romaine, tomatoes, and radishes with a creamy mix of guacamole and zesty ranch dressing.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    fresh
    ingredients
    Beyond Beef® & Poblano Quesadillas with Guacamole-Ranch Salad
    Title
    • 18 oz Pork Chorizo
    • 4 Flour Tortillas
    • 2 Romaine Lettuce Hearts
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Poblano Pepper
    • 3 oz Radishes
    • 4 oz Grape Tomatoes
    • ½ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 3 Tbsps Ranch Dressing
    • ¼ cup Guacamole
    • 1 Sweet Or Yellow Onion
    • 4 oz Monterey Jack Cheese
    time-saving
    tips & techniques
    Preparing the ingredients & make the jalapeno sour cream
    1 Preparing the ingredients & make the jalapeno sour cream

    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.

    Cook the filling
    2 Cook the filling

    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.

    Assemble & cook the quesadillas
    3 Assemble & cook the quesadillas

    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.

    Make the salad & serve your dish
    4 Make the salad & serve your dish

    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

    Preparing the ingredients & make the jalapeno sour cream
    1 Preparing the ingredients & make the jalapeno sour cream

    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.

    2 Cook the filling

    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.

    Cook the filling
    Assemble & cook the quesadillas
    3 Assemble & cook the quesadillas

    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.

    4 Make the salad & serve your dish

    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!

    Make the salad & serve your dish
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