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Mexican Beef Quesadillas

with Creamy Corn & Shishito Pepper Salsa

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, it doesn’t get much more satisfying than crispy, golden-brown tortillas folded over melted cheese—except when deliciously saucy beef enters the picture. To balance the richness of our hearty quesadillas, we’re tossing a sauté of sweet corn and shishito peppers (which may contain a bit of heat!) with tangy, lime-infused crème fraîche, rounding out this classic dish with a summertime flourish.

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instructions
Prepare the ingredients & make the lime crème fraîche:

1 Prepare the ingredients & make the lime crème fraîche:


Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem ends of the peppers; cut into ½-inch pieces on an angle. Grate the cheese. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a large bowl, combine the crème fraîche and the juice of 2 lime wedges; season with salt and pepper.

Cook the beef:

2 Cook the beef:


In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

Make the filling:
3 Make the filling:

Add the white bottoms of the scallions, tomato paste and spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add ¾ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until thickened and saucy; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

Make the salsa:

4 Make the salsa:


In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Remove from heat and stir in the lime zest. Transfer to the bowl of lime crème fraîche and toss to coat; season with salt and pepper to taste. Wipe out the pan.

Assemble & cook the quesadillas:

5 Assemble & cook the quesadillas:


Place the tortillas on a clean, dry work surface. Sprinkle ¼ of the cheese onto 1 side of each tortilla; season with salt and pepper. Top with the filling, then the remaining cheese. Fold each tortilla in half over filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Transfer to a cutting board and let stand for 2 minutes.

Plate your dish:

6 Plate your dish:


Cut the cooked quesadillas into thirds and divide between 2 plates. Top with the salsa. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

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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
1 Prepare the ingredients & make the lime crème fraîche:


Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem ends of the peppers; cut into ½-inch pieces on an angle. Grate the cheese. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a large bowl, combine the crème fraîche and the juice of 2 lime wedges; season with salt and pepper.

2 Cook the beef:


In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

Cook the beef:

Make the filling:
3 Make the filling:

Add the white bottoms of the scallions, tomato paste and spice blend to the pan. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add ¾ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until thickened and saucy; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

4 Make the salsa:


In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Remove from heat and stir in the lime zest. Transfer to the bowl of lime crème fraîche and toss to coat; season with salt and pepper to taste. Wipe out the pan.

Assemble & cook the quesadillas:

5 Assemble & cook the quesadillas:


Place the tortillas on a clean, dry work surface. Sprinkle ¼ of the cheese onto 1 side of each tortilla; season with salt and pepper. Top with the filling, then the remaining cheese. Fold each tortilla in half over filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Transfer to a cutting board and let stand for 2 minutes.

6 Plate your dish:


Cut the cooked quesadillas into thirds and divide between 2 plates. Top with the salsa. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!

Plate your dish: