Rajas Quesadillas with Salsa Fresca, Southwest Crema and Guacamole

These 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 gooey, melty cheese, they’re a real-deal meal. Topped with guacamole, fresh salsa and a drizzle of spiced crema, every bite is a flavor explosion.

This recipe is simple, convenient and delicious, making it perfect for a quick weeknight dinner or a fun weekend lunch. The combination of smoky roasted peppers, tangy salsa, creamy guacamole and zesty crema will have you coming back for more.

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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

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat a large skillet over medium-high heat. Add a drizzle of oil, then add the sliced onion and long green pepper. Cook, stirring occasionally, until softened and lightly charred, about 5-7 minutes.
2. While the vegetables cook, prepare the salsa fresca: dice the tomatoes and half the cilantro (reserve some for garnish). Combine in a small bowl with a squeeze of lime juice and a pinch of salt. Set aside.
3. Make the southwest crema: in another small bowl, mix the sour cream with half the southwest spice blend. Stir until well combined. Set aside.
4. Once the vegetables are tender, remove them from the skillet and set aside. Wipe the skillet clean.
5. Assemble the quesadillas: lay the flour tortillas on a clean surface. Spread half the Mexican cheese blend on one half of each tortilla. Top with the cooked onion and pepper mixture, then the remaining cheese. Fold the tortillas in half to close.
6. Return the skillet to medium heat. Cook the quesadillas for 2-3 minutes per side, until golden brown and the cheese is melted. Press down gently with a spatula to ensure even cooking.
7. Transfer the quesadillas to a cutting board and let cool for a minute. Slice each into wedges.
8. Serve the quesadillas topped with a dollop of guacamole, a spoonful of salsa fresca and a drizzle of southwest crema. Garnish with the remaining cilantro.

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 amount of filling.

What can I substitute for the southwest spice blend?

You can make your own by combining chili powder, cumin, paprika, garlic powder and a pinch of cayenne.

How do I store leftover quesadillas?

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