Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spicy Mushroom & Onion Quesadillas
with Zucchini & Lime Sour Cream
40 MIN
2 Servings
From the Test Kitchen
In these crispy quesadillas, mild monterey jack cheese delightfully melts around a rich filling of tender mushrooms and onion—sautéed in chipotle chile paste (a specialty condiment made from dried, smoked jalapeños) for a kick of heat. We’re serving them with a lime sour cream dipper and a side of simply sautéed zucchini tossed with pickled peppadew peppers and cotija cheese.
CLICK FOR RECIPE CARD
Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories550 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Flour Tortillas
-
4 oz Mushrooms
-
1 Zucchini
-
1 Lime
-
1 Sweet Or Yellow Onion
-
2 tsps Chipotle Chile Paste
-
4 oz Shredded Monterey Jack Cheese
-
2 Tbsps Grated Cotija Cheese
-
½ oz Pickled Peppadew Peppers
-
¼ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Roughly chop the peppers. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. In a bowl, combine the sour cream, lime zest, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.
2
Cook the zucchini
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.
3
Cook the mushrooms & onion
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Assemble & cook the quesadillas
Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack and cooked mushrooms and onion. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. Working in batches if necessary, in the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.
5
Finish the zucchini & serve your dish
To the bowl of cooked zucchini, add the chopped peppers, the juice of the remaining lime wedges, and half the cotija. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the finished zucchini and lime sour cream. Top the quesadillas with the remaining cotija. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Roughly chop the peppers. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. In a bowl, combine the sour cream, lime zest, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.
2
Cook the zucchini
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.
3
Cook the mushrooms & onion
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Assemble & cook the quesadillas
Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack and cooked mushrooms and onion. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. Working in batches if necessary, in the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.
5
Finish the zucchini & serve your dish
To the bowl of cooked zucchini, add the chopped peppers, the juice of the remaining lime wedges, and half the cotija. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the finished zucchini and lime sour cream. Top the quesadillas with the remaining cotija. Enjoy!
Tips from Home Chefs