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Summer Squash Quesadillas
with Elote-Style Corn & Pea Shoots
40 minWellness at Blue Apron
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2 Servings
- Est. 585 Cals/serving
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These satisfying vegetarian quesadillas showcase a delicious duo of melty Monterey Jack cheese and seasonal yellow squash sautéed with zesty spices. We’re pairing the quesadillas with our take on a Mexican street food favorite—elote, or corn on the cob dressed with delectable toppings like tangy lime-infused crema, crumbly Cotija cheese and piquant spices. Delicate pea shoots add a verdant, crisp lift to this exciting dish.
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fresh
ingredients
Title
- 2 Flour Tortillas
- 4 oz Monterey Jack Cheese
- 3 cloves Garlic
- 2 ears Of Corn
- 1 Lime
- 1 oz Pea Shoots
- 1 Yellow Summer Squash
- 1 large bunch Cilantro
- 2 Tbsps Grated Cotija Cheese
- ¼ cup Mexican Crema
- 2 tsps Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Thinly slice the squash into rounds on an angle. Grate the Monterey Jack cheese. Remove and discard the husks and silks of the corn; halve the cobs. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pick the cilantro leaves off the stems; discard the stems.
2
Cook the squash:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, squash and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.
3
Assemble the quesadillas:
Place the tortillas on a clean, dry work surface. Sprinkle ¼ of the Monterey Jack cheese onto 1 side of each tortilla; season with salt and pepper. Top with the cooked squash and remaining Monterey Jack cheese. Fold each tortilla in half over the filling.
4
Cook the quesadillas:
In the pan used to cook the squash, heat 2 teaspoons of olive oil on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and browned and the cheese has melted. Transfer to a cutting board.
5
Cook & dress the corn:
While the quesadillas cook, add the corn to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly softened. Drain thoroughly; transfer to a work surface. In a medium bowl, combine the crema, lime zest and the juice of 2 lime wedges; season with salt and pepper to taste. Roll the cooked corn in the lime crema to thoroughly coat. Sprinkle the coated corn with the Cotija cheese and remaining spice blend; season with salt and pepper to taste. Transfer to a serving dish.
6
Dress the pea shoots & plate your dish:
Place the pea shoots in a medium bowl. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Cut the cooked quesadillas into thirds. Divide the quesadillas and dressed pea shoots between 2 dishes. Serve with the dressed corn and remaining lime wedges on the side. Garnish with the cilantro. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Thinly slice the squash into rounds on an angle. Grate the Monterey Jack cheese. Remove and discard the husks and silks of the corn; halve the cobs. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pick the cilantro leaves off the stems; discard the stems.
2
Cook the squash:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, squash and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.
3
Assemble the quesadillas:
Place the tortillas on a clean, dry work surface. Sprinkle ¼ of the Monterey Jack cheese onto 1 side of each tortilla; season with salt and pepper. Top with the cooked squash and remaining Monterey Jack cheese. Fold each tortilla in half over the filling.
4
Cook the quesadillas:
In the pan used to cook the squash, heat 2 teaspoons of olive oil on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and browned and the cheese has melted. Transfer to a cutting board.
5
Cook & dress the corn:
While the quesadillas cook, add the corn to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly softened. Drain thoroughly; transfer to a work surface. In a medium bowl, combine the crema, lime zest and the juice of 2 lime wedges; season with salt and pepper to taste. Roll the cooked corn in the lime crema to thoroughly coat. Sprinkle the coated corn with the Cotija cheese and remaining spice blend; season with salt and pepper to taste. Transfer to a serving dish.
6
Dress the pea shoots & plate your dish:
Place the pea shoots in a medium bowl. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Cut the cooked quesadillas into thirds. Divide the quesadillas and dressed pea shoots between 2 dishes. Serve with the dressed corn and remaining lime wedges on the side. Garnish with the cilantro. Enjoy!
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