Loaded Bacon and Poblano Quesadillas with Fresh Salsa and Guacamole

These aren’t your average quesadillas. We’ve packed them with a savory mix of crispy bacon, roasted poblano peppers and sweet onions, all bound together with two kinds of melted cheese. The real magic happens on top: a fresh tomato salsa, creamy guacamole and a drizzle of spiced crema take these over the top.

Perfect for a quick weeknight dinner or a fun weekend lunch, this recipe comes together in one pan and is sure to impress. Serve with lime wedges for a bright finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 long 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 a separate small bowl, combine half the sour cream with ¼ teaspoon of the Southwest Spice Blend (½ 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 cheese?

Yes, you can substitute the Mexican cheese blend and pepper jack with other melting cheeses like Monterey Jack, cheddar or mozzarella.

Can I make these quesadillas ahead of time?

You can prepare the filling and crema in advance, but it’s best to cook the quesadillas just before serving to keep them crispy.

What can I use instead of sour cream for the crema?

You can use plain Greek yogurt or a dairy-free alternative like coconut yogurt for a similar creamy texture.