Loaded Rajas Quesadillas with Guacamole, Salsa Fresca and Southwest Crema

These loaded quesadillas are a far cry from the simple cheese-and-tortilla version you might remember. We’ve packed them with a flavorful rajas-style filling: a cilantro-laced jumble of green pepper, onion and tomato, plus two kinds of gooey, melty cheese. On top, there’s creamy guacamole, a bright salsa fresca and a drizzle of spiced crema. It’s a good thing that just got a whole lot better.

This recipe comes together in about 30 minutes, making it a perfect weeknight dinner or a satisfying lunch. The rajas filling is cooked until the peppers are tender and the tomatoes have softened into a saucy mixture, then folded into tortillas with Mexican cheese and pepper jack. A quick pan-fry gives the quesadillas a golden, crispy exterior. Serve them topped with the fresh salsa, guacamole and crema for a meal that’s as delicious as it is impressive.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView 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

3 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry 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. Core, deseed and dice the green pepper.
2. In a small bowl, combine the minced onion, half the tomatoes, half the cilantro and a splash of red wine vinegar to taste. Season with salt and pepper. In a separate small bowl, combine half the sour cream with ¼ teaspoon Southwest spice blend (½ teaspoon for 4 servings). (You’ll use the rest of the sour cream and spice blend in the next step.) 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 green pepper, 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, 2-3 minutes. (If the mixture seems dry, add up to 2 tablespoons more water.) Remove 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; 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. (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 and serve.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the long green pepper with another mild green pepper like poblano or bell pepper.

What can I use instead of pepper jack cheese?

Monterey Jack or a spicy cheddar would work well in place of pepper jack.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan over medium heat until crispy.