Crispy Cheese Quesadillas with Poblano Pepper & Queso Blanco

Crispy Cheese Quesadillas

with Poblano Pepper & Queso Blanco

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & start the salad:
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. 

Cook the corn & finish the salad:
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. 

Cook the mushrooms & poblano pepper:
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. 

Assemble the quesadillas:
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. 

Cook the quesadillas:
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. 

Make the lime yogurt & serve your dish:
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

Prepare the ingredients & start the salad:
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. 

Cook the corn & finish the salad:
Cook the mushrooms & poblano pepper:
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. 

Assemble the quesadillas:
Cook the quesadillas:
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!

Make the lime yogurt & serve your dish:
Browse Steps
1 of 6