Rajas Quesadillas with Salsa Fresca, Southwest Crema and Guacamole

These rajas quesadillas are a far cry from the microwaved versions of our past. Packed with a cilantro-laden jumble of roasted poblano, onion and tomato, plus two kinds of gooey, melty cheese, they’re the real deal. Topped with guacamole, fresh salsa and a drizzle of spiced crema, every bite is a flavor explosion.

This recipe brings together the smoky heat of poblano peppers, the tang of lime and the creaminess of guacamole and sour cream for a satisfying meal that’s perfect for any night of the week. Serve with extra lime wedges for a bright finish.

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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. 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 and ¼ teaspoon Southwest Spice (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 poblano, 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 and 2 tablespoons water. Cook, stirring occasionally, until the tomatoes are softened and the mixture is thickened and saucy. Tip: Add up to 2 tablespoons more water if the veggie mixture seems dry. Remove from heat; stir in the remaining cilantro and 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 Pepper Jack cheese. Fold the tortillas in half to create quesadillas.
5. Wash out the pan used for the veggie filling; return 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. 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 the 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 may be smaller and more prone to breaking. Warm them slightly before filling to make them pliable.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat to restore crispness.

Can I make this vegan?

To make it vegan, use dairy-free cheese alternatives and replace sour cream with a plant-based version. The guacamole is already vegan.