---
title: One-Pan Rajas Quesadillas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/one-pan-rajas-quesadillas-621e81bb7589d8141d356786
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Spicy
  - Veggie
  - Easy Cleanup
  - Calorie Smart
  - One Pot
rating: 4.5
rating_count: 37900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the perfectly balanced spices and fresh vegetable combination, though some found it bland and added extra seasoning or hot sauce.
  - theme: Ease of prep
    text: Quick and easy to make once prepped, but the extensive chopping of vegetables takes longer than expected.
image: "https://images.recipes.furrysalamander.com/one-pan-rajas-quesadillas.avif"
---
@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}

Wash and dry all produce. Halve, peel, and thinly slice @onion{1%unit}; mince a few slices until you have 2 TBSP. Dice @tomato{2%unit}. Roughly chop @cilantro{1%unit}. Core, deseed, and dice @long green pepper{1%unit}.

In a #small bowl{}, combine minced onion, half the diced tomatoes, half the cilantro, and a splash of @red wine vinegar{1%tbsp} to taste. Season with @salt{1%tsp} and @black pepper{½%tsp}. Set aside.

In a separate #small bowl{}, combine half the @sour cream{2%tbsp} and ¼ tsp @southwest spice blend{1%tsp}. Season with salt and pepper. Add @water{4%tbsp} 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of @olive oil{2%tbsp} 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}.

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.

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

Place @flour tortillas{2%unit} on a clean work surface; sprinkle one half of each tortilla with @mexican cheese blend{½%cup}. Top with veggie filling, then sprinkle with @pepper jack cheese{½%cup}. Fold tortillas in half to create quesadillas.

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.

Cut quesadillas into wedges; divide between plates and top with @guacamole{½%cup} and salsa. Drizzle with crema and serve.