We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Crispy Cheese Quesadillas
with Poblano Pepper & Queso Blanco
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 640 Cals/serving
-
View All
DownloadPlease 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.
Our quesadillas are loaded with a duo of Monterey Jack and queso blanco cheeses, which delightfully melt around a filling of tender cremini mushrooms and poblano pepper. A side of tangy lime yogurt provides cooling contrast as you dollop or dip with each bite.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the salad:
Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Quarter the lime. Thinly slice the mushrooms. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper; add as much as you’d like to the bowl of seasoned tomatoes, depending on how spicy you’d like the dish to be. Stir to combine. Thoroughly wash your hands, knife, and cutting board after handling the peppers.
2
Cook the corn & finish the salad:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to the bowl of tomatoes and jalapeño pepper. Add the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Wipe out the pan.
3
Cook the mushrooms & poblano pepper:
Add 2 teaspoons of olive oil to the same pan; heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.
4
Assemble the quesadillas:
Place the tortillas on a work surface. Evenly top one side of each tortilla with the Monterey Jack cheese, queso blanco (crumbling before adding), and cooked mushrooms and poblano pepper. Fold the tortillas in half over the filling. Wipe out the pan.
5
Cook the quesadillas:
Add a drizzle of olive oil to the same pan; heat on medium until hot. Add the quesadillas and 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 halve each cooked quesadilla.
6
Make the lime yogurt & serve your dish:
While the quesadillas cook, in a bowl, combine the yogurt and the juice of the remaining lime wedges. Season with salt and pepper to taste. Serve the cooked quesadillas with the lime yogurt and finished salad on the side. Enjoy!
1
Prepare the ingredients & start the salad:
Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Quarter the lime. Thinly slice the mushrooms. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper; add as much as you’d like to the bowl of seasoned tomatoes, depending on how spicy you’d like the dish to be. Stir to combine. Thoroughly wash your hands, knife, and cutting board after handling the peppers.
2
Cook the corn & finish the salad:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to the bowl of tomatoes and jalapeño pepper. Add the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Wipe out the pan.
3
Cook the mushrooms & poblano pepper:
Add 2 teaspoons of olive oil to the same pan; heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.
4
Assemble the quesadillas:
Place the tortillas on a work surface. Evenly top one side of each tortilla with the Monterey Jack cheese, queso blanco (crumbling before adding), and cooked mushrooms and poblano pepper. Fold the tortillas in half over the filling. Wipe out the pan.
5
Cook the quesadillas:
Add a drizzle of olive oil to the same pan; heat on medium until hot. Add the quesadillas and 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 halve each cooked quesadilla.
6
Make the lime yogurt & serve your dish:
While the quesadillas cook, in a bowl, combine the yogurt and the juice of the remaining lime wedges. Season with salt and pepper to taste. Serve the cooked quesadillas with the lime yogurt and finished salad on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered