Poblano and Cheese Quesadillas with Guacamole and Salsa Fresca

Say goodbye to sad, microwaved quesadillas. This version is packed with a cilantro-laced jumble of roasted poblano, onion and tomato, plus two kinds of gooey, melty cheese. On top, there’s creamy guacamole, fresh salsa and a drizzle of spiced crema. A good thing just got a whole lot better.

These quesadillas come together in about 30 minutes and are perfect for a quick weeknight dinner or a fun weekend lunch. The smoky poblano pairs beautifully with the tangy salsa and rich crema, making every bite a fiesta of flavors.

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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. 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 and 1/4 teaspoon of the Southwest spice blend. 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 diced 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. Remove from heat; stir in the remaining cilantro and sour cream. Season with salt and pepper. Tip: Add up to 2 tablespoons more water if the veggie mixture seems dry.
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 guacamole and the 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 fragile. You may need to use two per quesadilla and cook them carefully to prevent breaking.

Can I make these quesadillas ahead of time?

You can prepare the filling and the salsa up to a day in advance. Assemble and cook the quesadillas just before serving for the best texture.

What can I substitute for pepper Jack cheese?

Monterey Jack or a mild cheddar can replace pepper Jack. For a spicier kick, add a few dashes of hot sauce to the filling.