Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peppers. In a large bowl, combine the chopped peppers, chopped lettuce, and peanuts.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt, pepper, and a pinch of the spice blend (you will have extra). Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 6 minutes, or until the onion is slightly softened and the chorizo is cooked through. Turn off the heat; carefully stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.
Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack and cooked chorizo and onion; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken and onion.
In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Cover with foil to keep warm.
Meanwhile, in a bowl, whisk together the sour cream, half the cotija, 2 tablespoons of olive oil, the juice of the remaining lime wedges, 1 teaspoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
To the bowl of prepared lettuce, peanuts, and peppers, add enough of the dressing to coat (you may have extra dressing). Toss to combine. Taste, then season with salt and pepper if desired. Cut each cooked quesadilla into thirds. Serve the quesadillas with the salad on the side. Garnish the salad with the remaining cotija. Enjoy!
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peppers. In a large bowl, combine the chopped peppers, chopped lettuce, and peanuts.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt, pepper, and a pinch of the spice blend (you will have extra). Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 6 minutes, or until the onion is slightly softened and the chorizo is cooked through. Turn off the heat; carefully stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.
Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack and cooked chorizo and onion; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken and onion.
In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Cover with foil to keep warm.
Meanwhile, in a bowl, whisk together the sour cream, half the cotija, 2 tablespoons of olive oil, the juice of the remaining lime wedges, 1 teaspoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
To the bowl of prepared lettuce, peanuts, and peppers, add enough of the dressing to coat (you may have extra dressing). Toss to combine. Taste, then season with salt and pepper if desired. Cut each cooked quesadilla into thirds. Serve the quesadillas with the salad on the side. Garnish the salad with the remaining cotija. Enjoy!
Tips from Home Chefs