As we’ve grown more sophisticated in this life, so have our quesadillas. Gone are the days of the microwaved renditions of our youth (they got the job done, but they definitely weren’t delicious). This real-deal quesadilla is packed with a cilantro-laden jumble of poblano, onion, and tomato, plus two kinds of gooey, melty cheese. On top, there’s guacamole, fresh salsa, and a drizzle of spiced crema. A good thing just got a whole lot better.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Red Wine Vinegar
Southwest Spice Blend
Mexican Cheese Blend(ContainsMilk)
Flour Tortillas(ContainsWheat, Soy)
Pepper Jack Cheese(ContainsMilk)
• Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice tomatoes. Roughly chop cilantro. Core, deseed, and dice poblano.
• In a small bowl, combine minced onion, half the tomatoes, half the cilantro, and a splash of vinegar to taste. Season with salt and pepper. • In a separate small bowl, combine half the sour cream and ¼ tsp Southwest Spice (½ tsp for 4 servings). (You’ll use the rest of the sour cream and Southwest Spice in the next step.) 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, 2-3 minutes. TIP: Add up to 2 TBSP more water if veggie mixture seems dry. • Remove from heat; stir in remaining cilantro and remaining 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; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.
• Cut quesadillas into wedges; divide between plates and top with guacamole and salsa. Drizzle with crema and serve.