Poblano and Cheese Quesadillas with Salsa Fresca and Guacamole

These quesadillas are a far cry from the microwave 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 just 30 minutes, making it perfect for a weeknight meal. The combination of smoky poblano, tangy salsa and creamy guacamole is irresistible. Serve with a side of beans or rice for a complete meal.

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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

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 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

1 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 tomato. Zest and juice the lime. Pick the cilantro leaves from the stems and roughly chop.
2. In a small bowl, combine the sour cream with half the Southwest Spice Blend and a squeeze of lime juice. Season with salt to taste. Set aside.
3. In a separate small bowl, combine the diced tomato, half the chopped cilantro, a drizzle of olive oil and a squeeze of lime juice. Season with salt and pepper. Set aside as salsa fresca.
4. Heat a large non-stick skillet over medium-high heat. Add a drizzle of olive oil, then the sliced pepper and onion. Cook, stirring occasionally, until softened and lightly charred, about 5-7 minutes. Stir in the remaining Southwest Spice Blend and cook for 1 more minute. Remove from skillet and set aside.
5. Wipe the skillet clean and return to medium heat. Place one tortilla in the skillet. Sprinkle half the Mexican cheese blend evenly over the tortilla. Top with the cooked pepper and onion mixture, then the remaining cheese. Place the second tortilla on top. Cook until the bottom is golden and the cheese begins to melt, about 2-3 minutes. Carefully flip and cook until the other side is golden and the cheese is fully melted, another 2-3 minutes.
6. Transfer the quesadilla to a cutting board and let cool for 1 minute. Cut into wedges. Serve with the spiced crema, salsa fresca, guacamole and a sprinkle of remaining cilantro. Garnish with lime wedges.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the long green pepper with poblano or Anaheim peppers for a similar flavor. For more heat, use a jalapeño or serrano.

Can I make these quesadillas ahead of time?

The quesadillas are best served fresh, but you can prep the fillings in advance. Cook the peppers and onions, make the salsa and crema and store them separately in the fridge. Assemble and cook just before serving.

What can I serve with these quesadillas?

These quesadillas are a complete meal on their own, but they pair well with a side of Mexican rice, black beans or a simple green salad.