Pork Chorizo & Corn Quesadillas with Romaine Salad  & Guacamole Ranch

Pork Chorizo & Corn Quesadillas

with Romaine Salad & Guacamole Ranch

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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.

Get Cooking
  • Nutrition
  • Calories
    790 Cals (est.)
Pork Chorizo & Corn Quesadillas with Romaine Salad  & Guacamole Ranch
  • 18 oz Pork Chorizo
  • 8 Flour Tortillas
  • 2 ears Of Corn
  • 2 Romaine Lettuce Hearts
  • 1 Lime
  • 4 oz Grape Tomatoes
  • 1 Peach
  • ½ cup Sour Cream
  • 4 oz Shredded Monterey Jack Cheese
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 3 Tbsps Ranch Dressing
  • ¼ cup Guacamole

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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. Pit and thinly slice the peach. Combine the chopped lettuce, halved tomatoes, and sliced peach in a large bowl; add 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 (be careful, as the corn may pop as it cooks). 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 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

Meanwhile, in a bowl, whisk together the ranch dressing and guacamole. Just before serving, add the guacamole ranch 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