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Chorizo Quesadillas
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Chorizo Quesadillas

Chorizo Quesadillas

with Lime Crema

Loaded chorizo quesadillas with all the fixins! Salsa, spiced poblanos, cooling lime crema and a wholesome side salad...all in 20 minutes.

Tags:
Quick
Allergens:
Gluten
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

6 unit

Flour Tortillas

(Contains Gluten)

113 g

Hot Pepper

113 g

Baby Tomatoes

56 g

Spring Mix

2 unit

Green Onion

1 unit

Lime

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Mexican Seasoning

6 tbsp

Sour Cream

(Contains Milk)

½ cup

Tomato Salsa

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1020 kcal
Fat60 g
Saturated Fat22 g
Carbohydrate69 g
Sugar13 g
Dietary Fiber9 g
Protein45 g
Cholesterol115 mg
Sodium2550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Spoons
Zester
Small Bowl
Large Bowl
Whisk

Instructions

Cook chorizo and poblanos
1

Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then chorizo and poblanos. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.

Prep
2

While chorizo and poblanos cook, cut tomatoes into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onions. Add sour cream, lime zest and half the lime juice to a small bowl. Season with salt and pepper, then stir to combine.

Make quesadilla filling
3

Add Mexican Seasoning to the pan with chorizo and poblanos. Cook, stirring often, until chorizo and poblanos are coated, 1 min. Remove the pan from heat, then stir in mozzarella and half the green onions. Season with salt and pepper, to taste.

Make quesadillas
4

Arrange tortillas on a clean surface. Spread filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling. Carefully wipe the pan clean, then heat over medium-high. When hot, add 1 tsp oil, then 3 quesadillas. Cook until golden-brown, 1-2 min per side. Reduce heat to medium, then repeat with another 1 tsp oil and remaining quesadillas. (NOTE: For 4 ppl, continue to cook in batches of 3, using 1 tsp oil per batch.)

Make salad
5

While quesadillas cook, add remaining lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, tomatoes, feta and remaining green onions, then toss to combine.

Finish and serve
6

Cut quesadillas into wedges. Divide quesadillas and salad between plates. Serve salsa and lime crema alongside for dipping. Squeeze a lime wedge over top, if desired.

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