Categories: Dinner, Mexican

Ingredients

• 1 poblano pepper
• 2 Roma Tomato
• 1 Lime
• 4 Tblsp Guacamole
• 1 Tblsp Southwest spice blend
• 1/4 ounce Cilantro
• 1 red onion
• 4 Tablespoon sour cream
• 2 12" flour tortillas
• 1/2 cup pepper jack cheese
• olive oil
• salt and pepper

Directions

1. Wash and dry all produce.

2. Core, deseed, and dice poblano. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Dice tomatoes. Roughly chop cilantro. Quarter lime. Mince a few slices of onion until you have 4 TBSP.

3. In a small bowl, combine minced onion, half the tomatoes, half the cilantro, and juice from half the lime. Season with salt and pepper.

4. In a separate small bowl, combine half the sour cream and ¼ tsp Southwest Spice (you’ll use the rest of the sour cream and spice blend in the next step). Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

5. Use ½ tsp Southwest Spice.

6. Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano, sliced onion, and a big pinch of salt. Cook, stirring occasionally, until browned and tender, 7-8 minutes.

7. remaining tomatoes, remaining Southwest Spice, and 2 TBSP water. Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy. 8. Remove from heat; stir in remaining cilantro and sour cream. Season with salt and pepper. • TIP: Add up to 2 TBSP more water if veggie mixture seems dry.

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

9. . 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 cheeses have melted, 2-4 minutes per side

10. Cut each into threes and serve topped with crema, salsa, and guac

Email to a friend | Print this recipe | Back