Spicy Onion & Pepper Quesadillas with Creamy Roasted Broccoli
Customer Favorite

Spicy Onion & Pepper Quesadillas

with Creamy Roasted Broccoli

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this zesty Tex-Mex dish, quesadillas are loaded with two kinds of cheese and sweet peppers and onion—sautéed with chipotle chile paste for a kick of smoky heat. A mashed avocado dipper provides cooling contrast, while crema-dressed broccoli tossed with crunchy peanuts makes for a unique side.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
View Full Nutrition
Nutrition Label
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
Spicy Onion & Pepper Quesadillas with Creamy Roasted Broccoli
Title
time-saving
tips & techniques
Flour Tortillas
Mexican Crema
Avocado
How To: Ripen an Avocado
Broccoli
Sweet Pepper
How To: Safely Cut Round Vegetables
Peanuts
Lemon
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & mash the avocado:
1 Prepare the ingredients & mash the avocado:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Crumble the queso blanco into small pieces. Quarter and deseed the lemon. Pit, peel, and medium dice the avocado. Place in a bowl with half the crema and the juice of 2 lemon wedges; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer the roasted broccoli to a large bowl.

Cook the vegetables:
3 Cook the vegetables:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

Assemble the quesadillas:
4 Assemble the quesadillas:

While the broccoli continues to roast, place the tortillas on a work surface. Top one side of each tortilla with the crumbled queso blanco, cooked vegetables (you may have extra), and cheese curds (tearing into small pieces before adding). Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables.

Cook the quesadillas:
5 Cook the quesadillas:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown 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 halve each quesadilla.

Dress the broccoli & serve your dish:
6 Dress the broccoli & serve your dish:

To the bowl of roasted broccoli, add the peanuts, remaining crema, and the juice of the remaining lemon wedges. Stir to combine; season with salt and pepper to taste. Serve the cooked quesadillas with the dressed broccoli and mashed avocado on the side. Enjoy!

Tips from Home Chefs

Spicy Onion & Pepper Quesadillas

Prepare the ingredients & mash the avocado:
1 Prepare the ingredients & mash the avocado:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Crumble the queso blanco into small pieces. Quarter and deseed the lemon. Pit, peel, and medium dice the avocado. Place in a bowl with half the crema and the juice of 2 lemon wedges; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer the roasted broccoli to a large bowl.

Roast the broccoli:
Cook the vegetables:
3 Cook the vegetables:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

4 Assemble the quesadillas:

While the broccoli continues to roast, place the tortillas on a work surface. Top one side of each tortilla with the crumbled queso blanco, cooked vegetables (you may have extra), and cheese curds (tearing into small pieces before adding). Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables.

Assemble the quesadillas:
Cook the quesadillas:
5 Cook the quesadillas:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown 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 halve each quesadilla.

6 Dress the broccoli & serve your dish:

To the bowl of roasted broccoli, add the peanuts, remaining crema, and the juice of the remaining lemon wedges. Stir to combine; season with salt and pepper to taste. Serve the cooked quesadillas with the dressed broccoli and mashed avocado on the side. Enjoy!

Dress the broccoli & serve your dish:
Browse Steps
1 of 6