Spicy Zucchini Quesadillas with Poblano Pepper & Fried Eggs

Spicy Zucchini Quesadillas

with Poblano Pepper & Fried Eggs

Group Created with Sketch. 45 min
Vegetarian i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving

To top these zesty shredded zucchini and monterey jack quesadillas, we’re making our take on rajas con crema, a comforting Mexican dish of smoky roasted poblano strips coated with smooth crema or sour cream.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Spicy Zucchini Quesadillas with Poblano Pepper & Fried Eggs
Title
  • 2 Pasture-Raised Eggs
  • 4 Flour Tortillas
  • 1 Zucchini
  • 1 Lime
  • 2 Scallions
  • 1 Poblano Pepper
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1½ Tbsps Golden Raisins
  • ¼ cup Sour Cream
  • 2 oz Monterey Jack Cheese
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 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.

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.

Make the filling
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 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. 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. 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

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
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 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.

Cook the poblano pepper
Make the filling
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 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. 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. 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