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Spicy Vegetable Quesadillas Fill 1 Created with Sketch.

with Creamy Roasted Broccoli

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For cooling contrast to crispy, cheesy quesadillas—stuffed with bites of chipotle-spiced poblano pepper and onion—you’ll make an irresistible dipper of creamy avocado mixed with sour cream (and a touch of vinegar for brightness). A simple side of roasted broccoli tossed with a bit more sour cream makes for a hearty side.

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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. Crumble the queso blanco into small pieces. If necessary, grate the monterey jack cheese on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then place in a bowl with half the sour cream and half the vinegar. Season with salt and pepper. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core. Quarter the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. 

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. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; cover with foil to keep warm.

Cook the vegetables:
3 Cook the vegetables:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until 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. Taste, then season with salt and pepper if desired.

Assemble the quesadillas:
4 Assemble the quesadillas:

While the broccoli continues to roast, place the tortillas on a work surface. Top one half of each tortilla with the crumbled queso blanco, cooked vegetables, and grated monterey jack cheese. 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 3 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 cooked quesadilla.

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

While the quesadillas cook, to the bowl of roasted broccoli, add the remaining vinegar and remaining sour cream. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quesadillas with the dressed broccoli and mashed avocado on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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. Crumble the queso blanco into small pieces. If necessary, grate the monterey jack cheese on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then place in a bowl with half the sour cream and half the vinegar. Season with salt and pepper. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core. Quarter the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. 

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. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; cover with foil to keep warm.

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

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until 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. Taste, then season with salt and pepper if desired.

4 Assemble the quesadillas:

While the broccoli continues to roast, place the tortillas on a work surface. Top one half of each tortilla with the crumbled queso blanco, cooked vegetables, and grated monterey jack cheese. 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 3 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 cooked quesadilla.

6 Dress the broccoli & serve your dish:

While the quesadillas cook, to the bowl of roasted broccoli, add the remaining vinegar and remaining sour cream. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quesadillas with the dressed broccoli and mashed avocado on the side. Enjoy! 

Dress the broccoli & serve your dish: