Express
One-Pan Southwest-Style Vegetable Quesadilla
with green onions and crema
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Maija Barnes
Get ready for the ultimate cheese pull! These quesadillas have all the classic Southwest-style ingredients: beans, corn, peppers, and onions. And with a lovely chipotle crema drizzle on top, these cheesy delights will not disappoint.
In Your Box (serves 2)
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2 Large Flour Tortillas
- 4 oz. Black Beans
- 4 oz. Fire Roasted Salsa
- 4 oz. Pepper and Onion Mix
- 3 oz. Corn Kernels
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3 oz. Shredded Nacho/Taco Cheese Blend
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1 oz. Chipotle Crema
- 2 Green Onions
- 1 tsp. Fiesta Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) bO9NGJ3n
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Calories510
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Carbohydrates56g
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Net Carbs49g
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Fat25g
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Protein19g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal as desired.
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1 Prepare the Ingredients
Drain beans.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Filling
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add white portions of green onions, pepper and onion mix, corn, and beans to hot pan. Stir occasionally until peppers are tender, 6-7 minutes.Stir in fiesta seasoning and 1/4 tsp. salt.Remove from burner. Transfer filling to a mixing bowl. Add salsa (to taste) and stir to combine. Set aside.Wipe pan clean and reserve. -
3 Assemble and Cook the Quesadillas
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.
Add one tortilla to hot pan. Add half the cheese and half the filling (reserve remaining of each for second quesadilla) to one half of tortilla. Fold tortilla over filling and cheese, pressing gently to adhere. Cook until golden-brown, 2-4 minutes per side.Repeat with remaining tortilla, adding remaining cheese and filling, and additional 1 tsp. olive oil, if necessary.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, quartering quesadilla, if desired, and topping with crema and green portions of green onions. Bon appétit!
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