Spicy Zucchini Quesadillas with Poblano Pepper & Fried Eggs

Spicy Zucchini Quesadillas

with Poblano Pepper & Fried Eggs

45 MIN
+$0.95/serving 2 Servings
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    From the Test Kitchen

    To top these zesty shredded zucchini and monterey jack cheese quesadillas, we’re making a creamy topper inspired by rajas con crema, a comforting Mexican dish of smoky roasted poblano coated with smooth crema or sour cream. The rich yolks from our crispy fried eggs provide the perfect finishing touch.
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    • Nutrition
      PER SERVING
    • Calories
      1010 Cals (est.)
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    fresh
    ingredients
    Spicy Zucchini Quesadillas with Poblano Pepper & Fried Eggs
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • 1 Zucchini
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Lime
    • 2 Pasture-Raised Eggs
    • 1½ Tbsps Golden Raisins
    • 2 Scallions
    • 1 Poblano Pepper
    • ¼ cup Sour Cream
    • 2 oz Monterey Jack Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Grate the zucchini on the large side of a box grater. Grate the cheese on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers.

    Cook the poblano pepper
    2 Cook the poblano pepper

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced poblano pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

    Cook the zucchini & make the filling
    3 Cook the zucchini & make the filling

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned.  Add the grated zucchini; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the zucchini is heated through and the chorizo is cooked through. Transfer to a large bowl. Add the raisins, grated cheese, sliced white bottoms of the scallions, the juice of 1 lime wedge, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

    Assemble & cook the quesadillas
    4 Assemble & cook the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the filling. Fold the tortillas in half over the filling. Working in two batches, in the same pan, heat 2 teaspoons of olive oil on medium until hot. 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 plate and immediately season with salt; cover with foil to keep warm. Wipe out the pan.

    Fry the eggs
    5 Fry the eggs

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

    Dress the poblano pepper & serve your dish
    6 Dress the poblano pepper & serve your dish

    Meanwhile, to the bowl of cooked poblano pepper, add the sour cream, the juice of 1 lime wedge, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas topped with the dressed poblano pepper and fried eggs. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Grate the zucchini on the large side of a box grater. Grate the cheese on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers.

    2 Cook the poblano pepper

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced poblano pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

    Cook the poblano pepper
    Cook the zucchini & make the filling
    3 Cook the zucchini & make the filling

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned.  Add the grated zucchini; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the zucchini is heated through and the chorizo is cooked through. Transfer to a large bowl. Add the raisins, grated cheese, sliced white bottoms of the scallions, the juice of 1 lime wedge, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

    4 Assemble & cook the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the filling. Fold the tortillas in half over the filling. Working in two batches, in the same pan, heat 2 teaspoons of olive oil on medium until hot. 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 plate and immediately season with salt; cover with foil to keep warm. Wipe out the pan.

    Assemble & cook the quesadillas
    Fry the eggs
    5 Fry the eggs

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

    6 Dress the poblano pepper & serve your dish

    Meanwhile, to the bowl of cooked poblano pepper, add the sour cream, the juice of 1 lime wedge, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas topped with the dressed poblano pepper and fried eggs. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

    Dress the poblano pepper & serve your dish
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