One-Pan Rajas Quesadillas

🥘 Ingredients

• black pepper
  ½ tsp, ½ tsp
• cilantro
  2 unit
• flour tortillas
  4 unit
• guacamole
  ½ cup, ½ cup
• long green pepper
  2 unit
• mexican cheese blend
  ½ cup, ½ cup
• olive oil
  4 tbsp
• onion
  2 unit
• pepper jack cheese
  ½ cup, ½ cup
• red wine vinegar
  2 tbsp
• salt
  2 tsp
• sour cream
  4 tbsp
• southwest spice blend
  2 tsp
• tomato
  4 unit
• water
  8 tbsp

🍳 Cookware

• small bowl
• small bowl
• large pan

1. 

   1

   flour tortillas onion sour cream pepper jack cheese long green pepper red wine vinegar tomato guacamole southwest spice blend cilantro mexican cheese blend salt black pepper olive oil water

   flour tortillas: 2 unit, onion: 1 unit, sour cream: 2 tbsp, pepper jack cheese: ½ cup, long green pepper: 1 unit, red wine vinegar: 1 tbsp, tomato: 2 unit, guacamole: ½ cup, southwest spice blend: 1 tsp, cilantro: 1 unit, mexican cheese blend: ½ cup, salt: 1 tsp, black pepper: ½ tsp, olive oil: 2 tbsp, water: 4 tbsp
2. 

   2

   Wash and dry all produce. Halve, peel, and thinly slice onion ; mince a few slices until you have 2 TBSP. Dice tomato . Roughly chop cilantro . Core, deseed, and dice long green pepper .

   onion: 1 unit, tomato: 2 unit, cilantro: 1 unit, long green pepper: 1 unit
3. 

   3

   In a small bowl , combine minced onion, half the diced tomatoes, half the cilantro, and a splash of red wine vinegar to taste. Season with salt and black pepper . Set aside.

   red wine vinegar: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   In a separate small bowl , combine half the sour cream and ¼ tsp southwest spice blend . Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 2 tbsp, southwest spice blend: 1 tsp, water: 4 tbsp
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced long green pepper, sliced onion, and a big pinch of salt. Cook, stirring occasionally, until browned and tender ⏱️ 7 minutes .

   olive oil: 2 tbsp
6. 

   6

   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 minutes . Add up to 2 TBSP more water if veggie mixture seems dry.
7. 7

   Remove from heat; stir in remaining cilantro and remaining sour cream. Season with salt and pepper.
8. 8

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

   flour tortillas: 2 unit, mexican cheese blend: ½ cup, pepper jack cheese: ½ cup
9. 9

   Wash out pan used for veggie filling; return to medium-high heat with a drizzle of olive oil. Add quesadillas; cook until tortillas are golden brown and cheese melts ⏱️ 2 minutes per side. Depending on the size of your pan, you may need to work in batches.
10. 10

    Cut quesadillas into wedges; divide between plates and top with guacamole and salsa. Drizzle with crema and serve.

    guacamole: ½ cup