Smoked Gouda & Vegetable Quesadillas with Guacamole-Dressed Salad

Smoked Gouda & Vegetable Quesadillas

with Guacamole-Dressed Salad

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

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Smoked Gouda & Vegetable Quesadillas

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:
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