Shrimp and Rajas Quesadillas with Salsa Fresca and Southwest Crema

These shrimp and rajas quesadillas are a far cry from the humble microwaved versions of our past. Each tortilla is stuffed with a savory mix of sautéed poblano peppers, onion and tomato, plus two kinds of melty cheese and tender shrimp. The real magic happens on top: a dollop of guacamole, a spoonful of fresh salsa and a drizzle of spiced crema take these quesadillas over the top.

This recipe comes together in one pan, making it perfect for a weeknight dinner that feels special. The combination of smoky peppers, creamy cheese and bright, tangy toppings will have everyone asking for seconds.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView 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 green pepper.
2. In a small bowl, combine the minced onion, half the diced tomatoes, half the chopped cilantro and the juice from half the lime. Season with salt and pepper. In another small bowl, combine half the sour cream with 1/4 teaspoon of the 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 sliced onion, diced green pepper 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 (4 tablespoons for 4 servings). Cook, stirring occasionally, until the tomatoes are softened and the mixture is thickened and saucy. If the mixture seems dry, add up to 2 tablespoons more water. 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 and 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 cheese melts, 2-4 minutes per side. Depending on the size of your pan, you may need to work in batches.
6. Cut the quesadillas into wedges and divide between plates. 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 a different type of pepper?

Yes, you can substitute the long green pepper with another mild pepper like Anaheim or even bell pepper for less heat.

How do I make the crema thicker?

If you prefer a thicker crema, add less water or omit it entirely. You can also use Greek yogurt instead of sour cream.

Can I prepare these quesadillas ahead?

You can prep the veggie filling and salsa in advance. Assemble and cook the quesadillas just before serving for the best texture.