Rajas Quesadillas with Salsa Fresca, Southwest Crema and Guacamole

These rajas quesadillas are a far cry from the microwaved versions of our youth. Packed with a cilantro-laden jumble of 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, making cleanup a breeze. The combination of smoky poblano, tangy salsa and creamy guacamole is irresistible. Perfect for a quick weeknight meal or a casual gathering.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Core and seed the long green pepper, then thinly slice into strips. Peel and thinly slice the red onion. Dice the tomatoes. Pick the cilantro leaves from the stems; roughly chop the leaves.
2. In a small bowl, combine the sour cream, half the southwest spice blend and a pinch of salt. Stir to make the southwest crema. Set aside.
3. In another small bowl, combine the diced tomatoes, red wine vinegar, a pinch of salt and a few cilantro leaves. Stir to make the salsa fresca. Set aside.
4. Heat a large non-stick skillet over medium-high heat. Add a drizzle of oil, then the sliced pepper and onion. Cook, stirring occasionally, until softened and lightly charred, about 5-7 minutes. Season with salt and the remaining southwest spice blend. Remove from skillet and set aside.
5. Wipe the skillet clean. Place one flour tortilla in the skillet. Sprinkle half the pepper jack cheese and half the Mexican cheese blend over the tortilla. Top with the cooked pepper-onion mixture. Sprinkle the remaining cheeses on top, then place the second tortilla on top.
6. Cook over medium heat until the bottom tortilla is golden brown and the cheese begins to melt, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until golden and the cheese is fully melted, another 2-3 minutes.
7. Slide the quesadilla onto a cutting board. Let cool for 1 minute, then cut into wedges. Serve with the southwest crema, salsa fresca and guacamole. Garnish with remaining cilantro.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the long green pepper with poblano or bell pepper. Poblano will give a slightly smokier flavor.

Is there a substitute for the southwest spice blend?

You can make your own with a mix of chili powder, cumin, garlic powder and a pinch of cayenne. Use about 1 tablespoon.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can prepare the fillings (cooked peppers and onions, salsa, crema) in advance and assemble just before cooking.