Poblano Pepper & Onion Quesadillas

with Smoked Gouda & Roasted Zucchini

35 MIN

+$6.99/serving 2 Servings

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add Cooked Pulled Chicken & 2 Flour Tortillas

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.
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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Cooked Pulled Chicken
4 Flour Tortillas
1 Zucchini
2 Poblano Peppers
1 Yellow Onion
⅓ cup Béchamel Sauce
2 oz Smoked Gouda Cheese
3 Tbsps Roasted Peanuts
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
1 Lime
2 Tbsps Grated Cotija Cheese

step-by-step

instructions

Cook Along

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.

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. Add the chicken (tearing the pieces apart before adding); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. 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. Working in batches, 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!