Loaded Rajas Quesadillas with Salsa Fresca, Crema and Guacamole

These loaded rajas quesadillas are a far cry from the microwaved versions of our past. Packed with a cilantro-laced mixture of roasted poblano, onion and tomato, plus two kinds of gooey, melty cheese, they deliver real flavor in every bite. Topped with fresh salsa, creamy guacamole and a drizzle of spiced crema, this is a quesadilla that’s anything but basic.

Best of all, everything comes together in a single pan, making cleanup a breeze. Whether you’re looking for a quick weeknight dinner or a fun twist on game day fare, these quesadillas are sure to impress.

Log in to save recipes and build weekly shopping lists.

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

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView 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

Instructions

1. Wash and dry all produce. Core and seed the long green pepper, then thinly slice into strips. Peel and thinly slice the red onion. Dice the tomatoes. Pick the cilantro leaves from the stems; roughly chop the leaves.
2. In a small bowl, combine the sour cream with half the Southwest Spice Blend (reserve the rest for the vegetables). Stir in a splash of water if needed to reach a drizzling consistency. Set the crema aside.
3. In another small bowl, combine the diced tomatoes, a pinch of salt and the red wine vinegar. Stir in a few cilantro leaves to make a quick salsa fresca. Set aside.
4. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon olive oil, then the sliced pepper and onion. Cook, stirring occasionally, until softened and lightly charred, about 5-7 minutes. Add the remaining Southwest Spice Blend and a splash of water; cook 1 minute more. Transfer the vegetable mixture to a plate and wipe the skillet clean.
5. Return the skillet to medium heat and add the remaining 1 teaspoon olive oil. Place one tortilla in the skillet. Sprinkle half the Pepper Jack cheese and half the Mexican cheese blend over the entire tortilla. Spread the cooked pepper-onion mixture evenly over the cheese. Top with the remaining cheeses, then place the second tortilla on top.
6. Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 2-3 minutes. Carefully flip the quesadilla using a spatula and cook the other side until golden and the cheese is fully melted, another 2-3 minutes. Transfer to a cutting board and let cool for 1 minute.
7. Slice the quesadilla into wedges. Serve topped with the salsa fresca, guacamole and a drizzle of the Southwest crema. Garnish with remaining cilantro.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more delicate. You may need to adjust the amount of filling and cook them more carefully to avoid breaking.

What can I substitute for the Southwest Spice Blend?

You can make your own blend with equal parts chili powder, cumin, garlic powder, onion powder, smoked paprika and a pinch of cayenne.

How do I store leftovers?

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