Poblano Pepper & Onion Quesadillas with Smoked Gouda & Roasted Zucchini
Carb Conscious

Poblano Pepper & Onion Quesadillas

with Smoked Gouda & Roasted Zucchini

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal
  • add Smoky-Flavored Poblano Pork Sausage & 2 Flour Tortillas
    add 10 oz No Added Hormones, Antibiotic-Free Smoky-Flavored Poblano Pork Sausage & 2 Flour Tortillas View recipe
  • add Cooked Pulled Chicken & 2 Flour Tortillas
    add 10 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken & 2 Flour Tortillas View recipe
  • Keep it Vegetarian

    From the Test Kitchen

    We're filling these hearty quesadillas with a rich mix of sautéed veggies, smoked gouda, creamy béchamel, and a squeeze of bright lime juice. A side of tender roasted zucchini—topped with cotija cheese and crunchy peanuts—rounds out this tasty dish.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Poblano Pepper & Onion Quesadillas with Smoked Gouda & Roasted Zucchini
    Title
    • 2 Flour Tortillas
    • 1 Zucchini
    • 2 Poblano Peppers
    • 1 Yellow Onion
    • ⅓ cup Béchamel Sauce
    • 2 oz Smoked Gouda Cheese
    • 3 Tbsps Roasted Peanuts
    • 1 Lime
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 2 Tbsps Grated Cotija Cheese
    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. Halve the zucchini crosswise, then quarter lengthwise. Halve, peel, and thinly slice the onion. Grate the gouda on the large side of a box grater. Quarter the lime. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Roast the zucchini
    2 Roast the zucchini

    Line a sheet pan with foil. Place the zucchini pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Make the filling
    3 Make the filling

    Meanwhile, 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 diced peppers; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Add the béchamel, grated gouda, and the juice of 2 lime wedges; stir to combine. Rinse and wipe out the pan.

    Cook the quesadillas & serve your dish
    4 Cook the quesadillas & serve your dish

    Place the tortillas on a work surface. Top one half of each tortilla with the filling; fold the tortillas in half over 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 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 cut into thirds. Serve the cooked quesadillas with the roasted zucchini. Top the zucchini with the cotija and peanuts. Serve the remaining lime wedges 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. Halve the zucchini crosswise, then quarter lengthwise. Halve, peel, and thinly slice the onion. Grate the gouda on the large side of a box grater. Quarter the lime. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    2 Roast the zucchini

    Line a sheet pan with foil. Place the zucchini pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the zucchini
    Make the filling
    3 Make the filling

    Meanwhile, 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 diced peppers; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Add the béchamel, grated gouda, and the juice of 2 lime wedges; stir to combine. Rinse and wipe out the pan.

    4 Cook the quesadillas & serve your dish

    Place the tortillas on a work surface. Top one half of each tortilla with the filling; fold the tortillas in half over 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 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 cut into thirds. Serve the cooked quesadillas with the roasted zucchini. Top the zucchini with the cotija and peanuts. Serve the remaining lime wedges on the side. Enjoy!

    Cook the quesadillas & serve your dish
    Browse Steps
    1 of 4