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We’re filling these rich, hearty quesadillas with a duo of melty cheeses and tender vegetables sautéed with our bold tomatillo-poblano sauce for bright flavor. For added zest, we’re elevating a simple side salad of crunchy romaine and cucumbers with vibrant bites of fresh orange.
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Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Combine the sliced onion and sliced peppers in a bowl. Grate both cheeses on the large side of a box grater; combine in a bowl. Roughly chop the lettuce. Peel and medium dice the orange. Thinly slice the cucumbers into rounds. Roughly chop the peanuts. Combine the chopped lettuce, diced orange, sliced cucumbers, and chopped peanuts in a separate, large bowl.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the tomatillo-poblano sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
Place the tortillas on a work surface. Top one half of each tortilla with the cooked vegetables and grated cheeses; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. 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 (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut in half.
Meanwhile, place the guacamole in a large bowl; add 1 tablespoon of olive oil. Whisk to thoroughly combine. Taste, then season with salt and pepper if desired. Add the prepared lettuce mixture; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the salad on the side. Enjoy!
Tips from Home Chefs