ingredients
- flour tortillas
- 2 poblano peppers, diced
- 2 red onions, 4 tsp minced, rest thinly sliced
- 4 roma tomatoes, diced
- 1/2 oz cilantro, roughly chopped
- 2 limes, quartered
- 8 tbsp sour cream
- 2 tbsp southwest spice blend
- 1 c mexican cheese blend
- 1 c pepper jack cheese
- 8 tbsp guacamole
instructions
-
in a small bowl, combine minced onion, half the tomatoes, half the cilantro, and juice from half the lime. season with salt and pepper. in a separate small bowl, combine half the sour cream and ½ tsp southwest spice. season with salt and pepper. add water 1 tsp at a time until mixture reaches a drizzling consistency.
-
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. stir in remaining tomatoes, remaining southwest spice, and 2 tbsp water. cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy. add up to 2 tbsp more water if veggie mixture seems dry. remove from heat; stir in remaining cilantro and sour cream. season with salt and pepper.
-
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.
-
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.
-
cut quesadillas into wedges; divide between plates and top with guacamole and salsa. drizzle with crema. serve with remaining lime wedges on the side.