Blue Apron

Paneer & Poblano Quesadillas

with Roasted Carrots & Cilantro Sour Cream

Keep It Vegetarian

These vibrant quesadillas feature three types of cheese, savory tomato achaar, and spicy poblano pepper for a variety of flavors in every bite. On the side, you'll roast carrots seasoned in curry powder, and whip up a cilantro sour cream perfect for dipping everything on your plate.

Details

Nutrition per serving

Ingredients

2 each

Flour Tortillas

4 oz

Paneer Cheese

12 oz

Carrots

1 each

Poblano Pepper

1 each

Red Onion

2 oz

Shredded Cheddar & Monterey Jack Cheese Blend

2 tbsp

Tomato Achaar

¼ cup

Cilantro Sauce

¼ cup

Sour Cream

½ tbsp

Vadouvan Curry Powder

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Grate the paneer on the large side of a box grater. In a bowl, combine the cilantro sauce and sour cream.

step 2

Cook the quesadillas & serve your dish

Place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack and filling; season with salt and pepper. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. 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 and immediately season with salt. When cool enough to handle, cut each cooked quesadilla into thirds. Serve the quesadillas with the roasted carrots. Serve the cilantro sour cream on the side. Enjoy!

step 3

Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

step 4

Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Add the tomato achaar and grated paneer; stir until thoroughly combined.