rajas quesadillas

ingredients

flour tortillas
2 poblano peppers, diced
2 red onions, 4 tsp minced, rest thinly sliced
4 roma tomatoes, diced
½ 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.