Loaded Rajas Quesadillas with Salsa Fresca, Crema, and Guacamole

These loaded quesadillas are a far cry from the microwaved versions of our youth. Packed with a cilantro-laden jumble of roasted poblano, onion, and tomato, plus two kinds of gooey, melty cheese, they’re a real-deal dinner. On top, there’s guacamole, fresh salsa, and a drizzle of spiced crema. A good thing just got a whole lot better.

This recipe comes together in one pan for easy cleanup. The filling is cooked first, then the quesadillas are crisped up in the same skillet. Serve them with the fresh toppings for a meal that feels special but is simple to make.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel, and thinly slice the red onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Dice the tomatoes. Roughly chop the cilantro. Quarter the lime. Core, deseed, and dice the poblano pepper.
2. In a small bowl, combine the 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 with 1/4 teaspoon Southwest spice blend (1/2 teaspoon for 4 servings). Season with salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the poblano, sliced onion, and a big pinch of salt. Cook, stirring occasionally, until browned and tender, 7-8 minutes. Stir in the remaining tomatoes, remaining Southwest spice blend, and 2 tablespoons water. Cook, stirring occasionally, until the tomatoes are softened and the mixture is thickened and saucy. Tip: Add up to 2 tablespoons more water if the veggie mixture seems dry. Remove the pan from heat; stir in the remaining cilantro and remaining sour cream. Season with salt and pepper.
4. Place the tortillas on a clean work surface; sprinkle one half of each tortilla with the Mexican cheese blend. Top with the veggie filling, then sprinkle with the pepper jack cheese. Fold the tortillas in half to create quesadillas.
5. Wash out the pan used for the veggie filling; return it to medium-high heat with a drizzle of olive oil. Add the quesadillas and cook until the tortillas are golden brown and the 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 the quesadillas into wedges; divide between plates and top with the guacamole and salsa. Drizzle with the crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more delicate. You may need to adjust the amount of filling and cook them carefully to prevent breaking.

What can I substitute for Southwest spice blend?

You can make your own by combining chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne. Use about 1 tablespoon total.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispness.