Seasonal Favorites

Poblano Sausage & Corn Quesadillas

with Romaine & Guacamole-Ranch Salad

40 MIN

4 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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

From the Test Kitchen

The star of these quesadillas is our smoky poblano pork sausage, which is cooked alongside fresh, sweet corn in our vibrant guajillo chile sauce, then paired with a layer of melty monterey jack cheese. For even more bold flavor, you’ll make a rich dressing for your side salad using creamy guacamole and zesty ranch to toss with crisp romaine, fresh nectarine, and a bit more of the corn.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Smoky-Flavored Poblano Pork Sausage
8 Flour Tortillas
2 ears Corn
2 Romaine Lettuce Hearts
1 Nectarine
1 Lime
½ cup Plain Nonfat Greek Yogurt
⅓ cup Guajillo Chile Pepper Sauce
4 oz Shredded Monterey Jack Cheese
½ lb Grape Tomatoes
3 Tbsps Ranch Dressing
¼ cup Guacamole

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Halve, pit, and thinly slice the nectarine. Remove any husks and silks from the corn; cut the kernels off the cobs. In a large bowl, combine the chopped lettuce, halved tomatoes, sliced nectarine, and half the corn kernels. Halve the lime crosswise; squeeze the juice into a separate bowl. Add the yogurt and whisk to combine. Taste, then season with salt and pepper if desired.

2 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 sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining corn kernels; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the corn is slightly softened and the sausage is browned and cooked through. Add the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

3 Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the filling and monterey jack. Fold the tortillas in half over the filling. Rinse and wipe out the pan. 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 halve each quesadilla.

4 Make the salad & serve your dish

In a bowl, whisk together the guacamole and ranch dressing. Add the guacamole-ranch dressing to the bowl of prepared vegetables. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the salad and lime yogurt on the side. Enjoy!