Poblano and Pepper Jack Quesadillas with Salsa Fresca and Southwest Crema

These quesadillas are a far cry from the microwaved versions of our youth. Packed with a cilantro-laden jumble of poblano, onion and tomato, plus two kinds of melty cheese, they’re a real-deal dinner. Top them with guacamole, fresh salsa and a drizzle of spiced crema for a meal that’s as delicious as it is satisfying.

This one-pan recipe keeps cleanup simple while delivering big flavor. The poblano and onion are sautéed until tender, then simmered with tomato and Southwest spices to create a rich, saucy filling. Folded into flour tortillas with Mexican cheese and pepper jack, they crisp up golden and gooey. Serve with lime wedges for a bright finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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

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. Quarter the lime. Core, deseed and dice the poblano pepper.
2. In a small bowl, combine the minced onion, half the tomatoes, half the cilantro and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine half the sour cream with 1/4 teaspoon Southwest Spice (1/2 teaspoon for 4 servings). (You’ll use the rest of the sour cream and Southwest Spice 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 sliced onion, poblano and a big pinch of salt. Cook, stirring occasionally, until browned and tender, 7-8 minutes. Stir in the remaining tomatoes, remaining Southwest Spice and 2 tablespoons water (4 tablespoons for 4 servings). Cook, stirring occasionally, until the tomatoes are softened and the mixture is thickened and saucy. Tip: If the veggie 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 Mexican cheese. Top with the veggie filling, then sprinkle with pepper jack. 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 cheese melts, 2-4 minutes per side. Tip: 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 salsa. Drizzle with crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute poblano with green bell pepper for a milder flavor or with Anaheim chiles for a bit more heat.

How do I make the crema thicker?

If you prefer a thicker crema, use less water when thinning the sour cream mixture or add a squeeze of lime juice instead.

Can I make these quesadillas ahead of time?

The veggie filling can be prepared a day in advance and refrigerated. Assemble and cook the quesadillas just before serving for the best texture.