Cheesy Prosciutto & Pepper Quesadillas with Roasted Purple Potatoes & Guacamole

Cheesy Prosciutto & Pepper Quesadillas

with Roasted Purple Potatoes & Guacamole

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

These irresistible quesadillas feature sliced prosciutto (an Italian dry-cured ham), which finds rich complement from layers of melty monterey jack and sweet sautéed onion and pepper. A creamy guacamole dipper provides the perfect complement for everything on the plate.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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ingredients
Cheesy Prosciutto & Pepper Quesadillas with Roasted Purple Potatoes & Guacamole
Title
  • 6 oz Prosciutto
  • 1¼ lbs Purple Potatoes
  • 1 Yellow Onion
  • 1 oz Sweet Piquante Peppers
  • 4 oz Monterey Jack Cheese
  • ¼ cup Sour Cream
  • ½ cup Guacamole
  • 1 Poblano Pepper
  • 8 Flour Tortillas
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Roughly chop the piquante peppers. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and guacamole. Taste, then season with salt and pepper if desired.

Roast the potatoes
2 Roast the potatoes

Place the potato wedges on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Cook & finish the vegetables
3 Cook & finish the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Turn off the heat and stir in the chopped piquante peppers

Assemble the quesadillas
4 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese, prosciutto (removing the plastic lining between the slices), and finished vegetables. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. 

Cook the quesadillas & serve your dish
5 Cook the quesadillas & serve your dish

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 and between batches). Transfer to a cutting board and cut into equal-sized wedges. Serve the cooked quesadillas with the roasted potatoes and creamy guacamole on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Roughly chop the piquante peppers. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and guacamole. Taste, then season with salt and pepper if desired.

2 Roast the potatoes

Place the potato wedges on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Roast the potatoes
Cook & finish the vegetables
3 Cook & finish the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Turn off the heat and stir in the chopped piquante peppers

4 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese, prosciutto (removing the plastic lining between the slices), and finished vegetables. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. 

Assemble the quesadillas
Cook the quesadillas & serve your dish
5 Cook the quesadillas & serve your dish

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 and between batches). Transfer to a cutting board and cut into equal-sized wedges. Serve the cooked quesadillas with the roasted potatoes and creamy guacamole on the side. Enjoy!

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