Pork Chorizo & Corn Quesadillas with Romaine Salad  & Guacamole Ranch

Pork Chorizo & Corn Quesadillas

with Romaine Salad & Guacamole Ranch

45 MIN
4 Servings
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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 ranch to toss with crisp romaine, fresh tomatoes, and a bit more of the corn.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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ingredients
Pork Chorizo & Corn Quesadillas with Romaine Salad  & Guacamole Ranch
Title
  • 1⅛ lbs Pork Chorizo
  • 8 Flour Tortillas
  • 2 ears Of Corn
  • 2 Romaine Lettuce Hearts
  • 1 Lime
  • 4 oz Grape Tomatoes
  • ½ cup Sour Cream
  • 4 oz Shredded Monterey Jack Cheese
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 3 Tbsps Ranch Dressing
  • ¼ cup Guacamole
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Roughly chop the lettuce. Halve the tomatoes. Combine in a bowl; add half the corn kernels. Halve the lime crosswise; squeeze the juice into a 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 chile 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 (you may have extra) and cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat 2 teaspoons 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 (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:

While the quesadillas cook, in a bowl, whisk together the ranch dressing and guacamole. Just before serving, add the gucamole ranch to the bowl of prepared vegetables. Toss to thoroughly coat. Carefully halve each cooked quesadilla. Serve the quesadillas with the salad and lime sour cream on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Roughly chop the lettuce. Halve the tomatoes. Combine in a bowl; add half the corn kernels. Halve the lime crosswise; squeeze the juice into a 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 chile 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 (you may have extra) and cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat 2 teaspoons 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 (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:

While the quesadillas cook, in a bowl, whisk together the ranch dressing and guacamole. Just before serving, add the gucamole ranch to the bowl of prepared vegetables. Toss to thoroughly coat. 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: