One-Pan Rajas Quesadillas

🥘 Ingredients

• Southwest Spice Blend
  1 tbsp
• black pepper
  1 tsp
• cilantro
  1 oz
• flour tortillas
  4 unit
• guacamole
  2 tbsp
• long green pepper
  1 unit
• mexican cheese blend
  1/2 c
• olive oil
• onion
  2
• pepper jack cheese
  1/2 c
• red wine vinegar
  1 tsp
• salt
  1 tsp
• sour cream
  2 tbsp
• tomato
  1 unit

1. 

   1

   Wash and dry produce. Halve, peel, and thinly slice onion (mince a few slices until you have 2 tbsp for 4 servings). Dice tomato . Roughly chop cilantro . Core, deseed, and dice long green pepper .

   onion: 2, tomato: 1 unit, cilantro: 1 oz, long green pepper: 1 unit
2. 

   2

   In a small bowl, combine minced onion, half the tomatoes, half the cilantro, and a splash of red wine vinegar to taste. Season with salt and black pepper . In a separate small bowl, combine half the sour cream and 1/4 tsp Southwest Spice Blend . Season with salt and pepper. Add water 1 tsp at a time until the mixture reaches a drizzling consistency.

   red wine vinegar: 1 tsp, salt: 1 tsp, black pepper: 1 tsp, sour cream: 2 tbsp, Southwest Spice Blend: 1 tbsp
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the long green pepper, sliced onion, and a big pinch of salt. Cook, stirring occasionally, until browned and tender, ⏱️ 8 minutes . Stir in remaining tomatoes, remaining Southwest Spice Blend, and 2 tbsp water. Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy, 2-3 minutes. Remove from heat, then stir in remaining cilantro and remaining sour cream. Season with salt and pepper.

   olive oil
4. 

   4

   Place flour tortillas on a clean work surface. Sprinkle one half of each tortilla with mexican cheese blend . Top with the veggie filling, then sprinkle with pepper jack cheese . Fold each tortilla in half to make quesadillas.

   flour tortillas: 4 unit, mexican cheese blend: 1/2 c, pepper jack cheese: 1/2 c
5. 

   5

   Wash out and dry the pan used for the filling. Add a drizzle of olive oil over medium-high heat. Cook the quesadillas until golden brown and the cheese is melted, 2-4 minutes per side.

   olive oil
6. 

   6

   Cut quesadillas into wedges and divide between plates. Top with guacamole and the salsa fresca. Drizzle with crema and serve.

   guacamole: 2 tbsp