Pork Chorizo & Corn Quesadillas with Romaine Salad & Creamy Guacamole
Summer Produce

Pork Chorizo & Corn Quesadillas

with Romaine Salad & Creamy Guacamole

30 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
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 chorizo, a type of Mexican spiced 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 zesty guacamole and creamy yogurt to toss with crisp romaine, fresh tomatoes, and a bit more of the corn.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Pork Chorizo & Corn Quesadillas with Romaine Salad & Creamy Guacamole
Title
  • 18 oz Pork Chorizo
  • 8 Flour Tortillas
  • 2 ears Of Corn
  • 2 Romaine Lettuce Hearts
  • ½ cup Sour Cream
  • 1 Lime
  • 1 Peach
  • 4 oz Shredded Monterey Jack Cheese
  • ⅓ cup Guajillo Chile Pepper Sauce
  • ½ lb Grape Tomatoes
  • ¼ cup Guacamole
  • ½ cup Plain Nonfat Greek Yogurt
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Halve, pit, and thinly slice the peach. 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 peach, and half the corn kernels. Halve the lime crosswise; squeeze the juice into a separate bowl. Add the sour cream and whisk to combine. Taste, then season with salt and pepper if desired.

Make the filling
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 chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the remaining corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the corn is slightly softened and the chorizo is cooked through. Add the guajillo sauce. 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.

Assemble & cook the quesadillas
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 used to make 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 lightly browned and the cheese is melted (adding a drizzle of olive oil in between batches). Transfer to a cutting board and immediately season with salt.

Make the salad & serve your dish
4 Make the salad & serve your dish

In a bowl, whisk together the guacamole and half the yogurt (you will have extra). Add the creamy guacamole to the bowl of prepared vegetables. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Carefully halve each cooked quesadilla. Serve the quesadillas with the salad and lime sour cream on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Halve, pit, and thinly slice the peach. 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 peach, and half the corn kernels. Halve the lime crosswise; squeeze the juice into a separate bowl. Add the sour cream 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 chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the remaining corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the corn is slightly softened and the chorizo is cooked through. Add the guajillo sauce. 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.

Make the filling
Assemble & cook the quesadillas
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 used to make 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 lightly browned and the cheese is melted (adding a drizzle of olive oil in between batches). Transfer to a cutting board and immediately season with salt.

4 Make the salad & serve your dish

In a bowl, whisk together the guacamole and half the yogurt (you will have extra). Add the creamy guacamole to the bowl of prepared vegetables. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Carefully halve each cooked quesadilla. Serve the quesadillas with the salad and lime sour cream on the side. Enjoy!

Make the salad & serve your dish
Browse Steps
1 of 4