Southwest Chicken Rajas Quesadillas

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

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and a big pinch of salt. Cook, stirring occasionally, until browned and tender, 7-8 minutes. Stir in Southwest Spice Blend, remaining tomatoes, and 2 TBSP water. Cook, stirring occasionally, until tomatoes are softened and mixture is thick and saucy. (If veggie mixture seems dry, add up to 2 TBSP more water.) Turn off heat; stir in remaining sour cream until combined. Season with salt and pepper.

Pat chicken or steak dry with paper towels; season all over with salt and pepper. Once veggies have cooked 3 minutes, add chicken or steak to pan. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes, or until steak reaches desired doneness, 3-5 minutes. Cook through the rest of this step as instructed.

Place 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. Fold tortillas in half to create quesadillas.

Wash out pan used for veggie filling; return to medium-high heat with a drizzle of oil. Add quesadillas; cook until tortillas are golden brown and cheeses are melted, 2-4 minutes per side. (Depending on the size of your pan, you may need to work in batches.) Turn off heat.