Smoked Gouda & Vegetable Quesadillas with Guacamole-Dressed Salad

Smoked Gouda & Vegetable Quesadillas

with Guacamole-Dressed Salad

Group Created with Sketch. 40 min
Vegetarian Plant-Forward 500 Calories Or Less i
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 470 Cals/serving
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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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ingredients
Smoked Gouda & Vegetable Quesadillas with Guacamole-Dressed Salad
Title
  • 4 Flour Tortillas
  • 5 oz Baby Spinach
  • ½ lb Sweet Peppers
  • 1 Yellow Onion
  • 2 Persian Cucumbers
  • 1 Navel Orange
  • ½ cup Guacamole
  • 2 oz Monterey Jack Cheese
  • 2 oz Smoked Gouda Cheese
  • ¾ cup Tomatillo-Poblano Sauce
  • 3 Tbsps Roasted Peanuts
  • 1 Romaine Lettuce Heart
Prepare the ingredients:
1 Prepare the ingredients:

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. 

Cook the vegetables:
2 Cook the vegetables:

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.

Assemble & cook the quesadillas:
3 Assemble & cook the quesadillas:

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. 

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

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!

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Prepare the ingredients:
1 Prepare the ingredients:

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. 

2 Cook the vegetables:

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.

Cook the vegetables:
Assemble & cook the quesadillas:
3 Assemble & cook the quesadillas:

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. 

4 Make the salad & serve your dish:

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!

Make the salad & serve your dish: