One-Pan Chicken & Rajas Quesadillas

• In a small bowl, combine minced onion, half the tomatoes, and a splash of vinegar to taste. Season with salt and pepper. • In a separate small bowl, combine half the sour cream with 1⁄4 tsp Southwest Spice Blend (1⁄2 tsp for 4 servings). (You’ll use the rest of the sour cream and Southwest Spice Blend later.) Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or beef; season with salt and pepper. Cook, stirring frequently, until cooked through, 4-6 minutes. Drain any excess oil if necessary. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of olive 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 remaining tomatoes, remaining Southwest Spice Blend, and 2 TBSP water. Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy, 2-3 minutes. TIP: Add up to 2 TBSP more water if veggie mixture seems dry. • Remove from heat; stir in remaining sour cream. Season with salt and pepper.

Use pan used for chicken or beef here.

• 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.

Add chicken or beef to tortillas along with veggie filling.

• 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 cheeses have melted, 2-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.