One-Pan Shrimp & Rajas Quesadillas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend
  2 tbsp
• black pepper
  1 tsp
• cilantro
  ½ unit
• flour tortillas
  4 unit
• guacamole
  1/2 c
• lime
  2 unit
• long green pepper
  2 unit
• olive oil
  2 tsp
• pepper jack cheese
  1 c
• red onion
  2 unit
• salt
  1 tsp
• sour cream
  6 tbsp
• tomato
  4 unit
• water
  2 tbsp

🍳 Cookware

• small bowl
• small bowl
• large pan

1. 

   1

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

   red onion: 2 unit, tomato: 4 unit, cilantro: ½ unit, lime: 2 unit, long green pepper: 2 unit
2. 

   2

    In a small bowl , combine minced onion, half the tomatoes, half the cilantro, and juice from half the lime. Season with salt and black pepper . In a separate small bowl , combine sour cream with 1/4 tsp of Southwest Spice Blend ( you’ll use the rest of the sour cream and Southwest Spice Blend in the next step). Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   salt: 1 tsp, black pepper: 1 tsp, sour cream: 6 tbsp, Southwest Spice Blend: 2 tbsp, water
3. 

   3

    Heat a drizzle of olive oil in a large pan over medium-high heat. Add sliced onion, green pepper, and a big pinch of salt. Cook, stirring occasionally, until browned and tender, ⏱️ 7 minutes to ⏱️ 8 minutes . Stir in the rest of tomatoes, remaining Southwest Spice Blend, and water (4 TBSP for 4 servings). Cook, stirring occasionally, until tomatoes soften and mixture thickens and becomes saucy. TIP: If the veggie mixture seems dry, add up to 2 TBSP more water. Remove pan from heat; stir in remaining cilantro and remaining sour cream. Season with salt and pepper.

   olive oil: 2 tsp, water: 2 tbsp
4. 

   4

    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: 4 unit, Mexican cheese blend: 1 c, pepper jack cheese: 1 c
5. 

   5

    Wash out pan used for veggie filling; return to medium-high heat with a drizzle of olive oil. Add quesadillas and cook until tortillas are golden brown and cheese melts, ⏱️ timer %minutes to ⏱️ timer %minutes per side. TIP: Depending on the size of your pan, go in batches.
6. 

   6

    Cut quesadillas into wedges; divide between plates and top with guacamole and salsa. Drizzle with crema. Serve with remaining lime wedges on the side.

   guacamole: 1/2 c