Loaded Veggie Quesadillas with Guacamole, Salsa Fresca and Southwest Crema

These aren’t your average quesadillas. We’ve taken the classic and given it a serious upgrade with a cilantro-laden jumble of green pepper, onion and tomato, plus two kinds of gooey, melty cheese. On top, there’s creamy guacamole, fresh salsa and a drizzle of spiced crema. It’s a good thing that just got a whole lot better.

Perfect for a quick weeknight dinner or a fun lunch, these quesadillas come together in under 30 minutes. The filling is cooked in one pan, then the quesadillas are crisped up in the same pan for easy cleanup. Serve them with the fresh toppings for a meal that’s as vibrant as it is delicious.

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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 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. 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). 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 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 salsa fresca. 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 a bell pepper or poblano pepper for a different flavor.

Can I make these quesadillas ahead of time?

The veggie filling can be made ahead and refrigerated. When ready to serve, assemble and cook the quesadillas fresh for the best texture.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut cream can be used in place of sour cream.