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Spicy Zucchini Quesadillas
with Poblano Pepper & Fried Eggs
45 MIN
2 Servings
From the Test Kitchen
For vibrant flavor in these zesty quesadillas, we’re making a cheesy, spicy filling of pickled jalapeños, zucchini, and melty monterey jack, perfectly contrasted by bites of golden raisins for just a bit of sweetness. To top the quesadillas, we’re making an easy stovetop take on rajas con crema, a comforting Mexican dish of smoky roasted poblano pepper coated with smooth sour cream—plus a fried egg for even more deliciously rich flavor.
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NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
Title
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2 Pasture-Raised Eggs
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4 Flour Tortillas
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1 Zucchini
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1 Lime
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2 Scallions
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1 Poblano Pepper
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1 oz Sliced Pickled Jalapeño Pepper
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1½ Tbsps Golden Raisins
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2 oz Monterey Jack Cheese
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¼ cup Sour Cream
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Grate the zucchini on the large side of a box grater. If necessary, 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 out and discard the stem, ribs, and seeds of the poblano pepper; small dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, 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.
3
Make the filling:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the grated zucchini; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and heated 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. 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. 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 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.
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 3 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!
1
Prepare the ingredients:
Wash and dry the fresh produce. Grate the zucchini on the large side of a box grater. If necessary, 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 out and discard the stem, ribs, and seeds of the poblano pepper; small dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, 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.
3
Make the filling:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the grated zucchini; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and heated 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. 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. 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 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.
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 3 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!
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