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Rockin' The Kitchen | Rajas Quesadillas

Quesadillas are always a great idea. We were loco for these!


Fun Fact : Rajas is actually a sauté of chiles and onions that's pretty typical in Mexican dishes.


This HelloFresh recipe combines that delicious combo with gooey cheese, potent cilantro, salsa fresca and a cream for a quesadilla that's filling and sophisticated.


Recipe and nutritional info, abajo!

Allergens | Milk, Wheat Preparation Time | 30 minutes Cooking difficulty | Level 1

Ingredients | For 2 Servings

1 Poblano Pepper 2 Roma Tomatoes 1 Lime 1 tablespoon Southwest Spice Blend (garlic, cumin, chili powder) ½ cup Mexican Cheese Blend (Contains Milk) 4 tablespoon Guacamole 1 Red Onion ¼ ounce Cilantro 4 tablespoon Sour Cream (Contains Milk) 2 Flour Tortillas (Contains Wheat) ½ cup Pepper Jack Cheese (Contains Milk) 2 teaspoon Olive Oil Salt Pepper

Nutrition Values / per serving Calories 680 kcal Fat 40 g Saturated Fat 20 g Carbohydrate 62 g Sugar 10 g Dietary Fiber 7 g Protein 21 g Cholesterol 75 mg Sodium 1130 mg

Utensils

Small Bowl Large Pan

Instructions | PDF 1 • Wash and dry all produce. • Core, deseed, and dice poblano. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Dice tomatoes. Roughly chop cilantro. Quarter lime. • 4 SERVINGS: Mince a few slices of onion until you have 4 TBSP. 2 • In a small bowl, combine minced onion, half the tomatoes, half the cilantro, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine half the sour cream and ¼ tsp Southwest Spice (you’ll use the rest of the sour cream and spice blend later). Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • 4 SERVINGS: Use ½ tsp Southwest Spice. 3 • Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano, sliced onion, and a big pinch of salt. Cook, stirring occasionally, until browned and tender, 7-8 minutes. • Stir in remaining tomatoes, remaining Southwest Spice, and 2 TBSP water. Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy. • Remove from heat; stir in remaining cilantro and sour cream. Season with salt and pepper. • TIP: Add up to 2 TBSP more water if veggie mixture seems dry. 4 • Place tortillas on a clean work surface; sprinkle one half of each tortilla with Mexican cheese. • Top with veggie filling, then sprinkle with pepper jack. • Fold tortillas in half to create quesadillas. 5 • Wash out pan used for veggie filling; return to medium-high heat with a drizzle of olive oil. • Add quesadillas and cook until tortillas are golden brown and cheeses have melted, 2-4 minutes per side. • TIP: Depending on the size of your pan, you may need to work in batches. 6 • Cut quesadillas into wedges. Top with guacamole and salsa. Drizzle with crema. Serve with remaining lime wedges on the side.

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