Rajas Quesadillas with Salsa Fresca, Southwest Crema and Guacamole

These rajas quesadillas are a far cry from the microwaved versions of our youth. They’re packed with a cilantro-laden jumble of roasted poblano peppers, onion and tomato, plus two kinds of gooey, melty cheese. On top, you’ll find creamy guacamole, fresh salsa and a drizzle of spiced crema. It’s a good thing that just got a whole lot better.

This recipe is simple, convenient and delicious. With pre-measured ingredients and easy cleanup, it’s perfect for a weeknight dinner that feels special. The combination of flavors and textures will make these quesadillas a new favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the vegetables: Thinly slice the onion. Core and seed the long green pepper, then slice into thin strips. Dice the tomatoes. Pick the cilantro leaves from the stems and roughly chop.
2. Make the salsa fresca: In a small bowl, combine the diced tomatoes, half the chopped cilantro, 2 teaspoons red wine vinegar, a pinch of salt and a pinch of black pepper. Set aside.
3. Make the southwest crema: In another small bowl, mix the sour cream with the Southwest spice blend. Add a splash of water if needed to reach a drizzling consistency. Set aside.
4. Cook the rajas: Heat a large non-stick skillet over medium-high heat. Add a drizzle of oil, then the sliced onion and pepper strips. Cook, stirring occasionally, until softened and lightly charred, about 5-7 minutes. Season with salt and pepper.
5. Assemble the quesadillas: Reduce heat to medium. Push the cooked vegetables to one side of the skillet. Place one flour tortilla in the empty space. Sprinkle half of the Pepper Jack cheese and half of the Mexican cheese blend over the tortilla. Spoon half of the vegetable mixture over the cheese. Fold the tortilla in half to enclose the filling. Repeat with the second tortilla on the other side of the skillet (or cook one at a time).
6. Cook the quesadillas: Cook each quesadilla until the tortilla is golden and crispy and the cheese is melted, about 2-3 minutes per side. Transfer to a cutting board and let cool slightly.
7. Serve: Cut each quesadilla into wedges. Top with the salsa fresca, a dollop of guacamole and a drizzle of the southwest crema. Garnish with the remaining cilantro.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

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

What can I substitute for the Southwest spice blend?

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

Can I make these quesadillas ahead of time?

The quesadillas are best served fresh, but you can prepare the salsa, crema and cooked vegetables in advance. Assemble and cook the quesadillas just before serving.