Loaded Rajas Quesadillas with Salsa Fresca, Southwest Crema and Guacamole

These loaded rajas quesadillas are a far cry from the microwaved versions of our youth. Packed with a cilantro-laden jumble of roasted poblano, onion and tomato, plus two kinds of gooey, melted cheese, they’re the real deal. Topped with fresh salsa, creamy guacamole and a drizzle of spiced crema, every bite is a flavor explosion.

This recipe comes together quickly with simple ingredients, making it perfect for a weeknight dinner or a casual gathering. The combination of smoky poblano, tangy salsa and cool crema is irresistible. Serve them as a main dish or cut into wedges for a crowd-pleasing appetizer.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma 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

4 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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. Dice the tomatoes. Roughly chop the cilantro. Core, deseed and dice the poblano pepper.
2. In a small bowl, combine the minced onion, half the diced tomatoes, half the cilantro and a splash of red wine vinegar. Season with salt and pepper. In a separate small bowl, combine half the sour cream with ¼ teaspoon Southwest spice blend. 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 poblano, sliced onion and a big pinch of salt. Cook, stirring occasionally, until browned and tender, about 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. Add up to 2 tablespoons more water if the mixture seems dry. 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 pepper jack cheese. Fold the tortillas in half to form 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 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 and divide between plates. Top with guacamole and the reserved salsa. Drizzle with the spiced crema. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and more prone to breaking. Warm them before filling to make them pliable.

Can I make this recipe vegan?

Absolutely! Use vegan cheese and sour cream alternatives and replace the guacamole with a simple mashed avocado seasoned with lime and salt.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispness.