Poblano and Pepper Jack Quesadillas with Guacamole and Spiced Crema

Say goodbye to sad, microwaved quesadillas and hello to a fully loaded, pan-fried version that’s bursting with flavor. This recipe layers tender roasted poblano peppers, sweet red onion and juicy tomatoes with a blend of Mexican cheese and pepper jack for the ultimate melt. A quick homemade salsa and a drizzle of spiced crema take it over the top.

Perfect for a weeknight dinner or a fun weekend lunch, these quesadillas come together in one pan and are ready in about 30 minutes. Serve them with guacamole and fresh lime wedges for a complete meal that’s both satisfying and impressive.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and dice the poblano pepper. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons. Dice the tomatoes. Roughly chop the cilantro. Quarter the lime.
2. In a small bowl, combine the minced onion, half the diced tomatoes, half the chopped cilantro and the juice from half the lime. Season with salt and pepper to make a quick salsa. In another small bowl, combine half the sour cream and 1/4 teaspoon of the Southwest spice blend (reserve the rest). Season with salt and pepper. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency; set aside as the spiced crema.
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. Remove from heat and stir in the remaining cilantro and remaining sour cream. Season with salt and pepper. If the mixture seems dry, add up to 2 tablespoons more water.
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 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. Top with guacamole and the prepared salsa. Drizzle with the spiced crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

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

What can I substitute for Southwest spice blend?

You can make your own blend with chili powder, cumin, garlic powder, smoked paprika and a pinch of cayenne. Use about 1 tablespoon total.

Can I make these quesadillas ahead of time?

The veggie filling can be made up to 2 days in advance and stored in the fridge. Assemble and cook the quesadillas just before serving for the best texture.