Pork Chorizo & Poblano Quesadillas with Guacamole-Ranch Salad

Pork Chorizo & Poblano Quesadillas

with Guacamole-Ranch Salad

45 MIN
+$1.99/serving 4 Servings
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  • with Ground Pork Chorizo
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo View recipe
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    These vibrant quesadillas are loaded with chorizo, poblano peppers, and melty cheese, which get rich, earthy spice from our guajillo chile pepper sauce. A crisp and creamy romaine salad, dressed with a zesty combination of guacamole and ranch, rounds out this Mexican-inspired delight.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    fresh
    ingredients
    Pork Chorizo & Poblano Quesadillas with Guacamole-Ranch Salad
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • ½ cup Sour Cream
    • 8 Flour Tortillas
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 2 Poblano Peppers
    • ¼ cup Cilantro Sauce
    • 4 oz Grape Tomatoes
    • 2 Romaine Lettuce Hearts
    • ¼ cup Guacamole
    • 3 Tbsps Ranch Dressing
    • 4 oz Monterey Jack Cheese
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. Roughly chop the lettuce. Halve the tomatoes. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired.

    Make the filling
    2 Make the filling

    Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced peppers. Cook, without stirring, 3 to 4 minutes, until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and the peppers are softened. Add the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and the chicken is cooked through. 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. Evenly top one half of each tortilla with the grated cheese and filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook 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. Halve each cooked quesadilla.

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

    Just before serving, in a large bowl, whisk together the ranch dressing and guacamole. Taste, then season with salt and pepper if desired. Add the chopped lettuce and halved tomatoes. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the salad and cilantro sour cream on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. Roughly chop the lettuce. Halve the tomatoes. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired.

    2 Make the filling

    Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced peppers. Cook, without stirring, 3 to 4 minutes, until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and the peppers are softened. Add the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and the chicken is cooked through. 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. Evenly top one half of each tortilla with the grated cheese and filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook 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. Halve each cooked quesadilla.

    4 Make the salad & serve your dish

    Just before serving, in a large bowl, whisk together the ranch dressing and guacamole. Taste, then season with salt and pepper if desired. Add the chopped lettuce and halved tomatoes. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the salad and cilantro sour cream on the side. Enjoy!

    Make the salad & serve your dish
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