Chef Favorites

Spicy Zucchini Quesadillas

with Poblano Pepper & Fried Eggs

45 MIN

+$3.95/serving 2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

add Ground Pork Chorizo & 2 Flour Tortillas

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.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

970 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
2 Pasture-Raised Eggs
8 Flour Tortillas
1 Zucchini
1 oz Sliced Pickled Jalapeño Pepper
1 Lime
2 Scallions
1½ Tbsps Golden Raisins
1 Poblano Pepper
¼ cup Sour Cream
2 oz Monterey Jack Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 a drizzle 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 a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 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 meat 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. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, 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.

5 Fry the eggs

In the same pan, heat a drizzle 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!