One-Pan Rajas Quesadillas
with Salsa Fresca, Southwest Crema & Guacamole
- Wheat
- Soy
- Milk
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.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Onion
4 tablespoon
Sour Cream
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Long Green Pepper
5 teaspoon
Red Wine Vinegar
2 unit
Tomato
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the perfectly balanced spices and fresh vegetable combination, though some found it bland and added extra seasoning or hot sauce.
- Ease of prep: Quick and easy to make once prepped, but the extensive chopping of vegetables takes longer than expected.
- Suggestions: Adding black beans, chicken, or extra cheese makes it more filling; lime juice works better than vinegar in the salsa.
- Portions: Most found the filling insufficient for two people and combined into one quesadilla or added their own ingredients.
- Cooking tips: Use medium to medium-low heat to prevent burning; tortillas can get soggy so eat immediately while crispy.
Reviews from our home cooks
I loved this recipe. It took me a little longer than the time given to make this recipe but as a beginner with no cooking experience, I still enjoyed this recipe and it was super easy to make. I love quesadillas and I will definitely pick this meal again.
This dish was absolutely delicious! I was so surprised at how flavorful the onion, Poblano pepper and tomato mixture came out. The Southwestern spice is awesome and definitely a favorite of mine. The salsa and Southwest Crema were very easy to make and really added some zest to an already fresh, flavorful dish! Will definitely order again.
These were so easy to make! I added lime juice to the crema and put scrambled eggs in one quesadilla and ate it for breakfast! YUM! :) I'll order these again! This recipe was missing the Southwest seasoning, so I made my own with Adobo, smoked paprika, and cumin. :)
Tasty recipe, quick prep and easy cleanup (one pan). Added a jalapeno to the rajas mix and served with a green salad on the side.
The recipe instructions were very detailed and I got mixed up. They could have been simplified a lot and tasted just as good. I really liked the 2 kinds of cheese and the instructions for layering. The quesadillas were way too big for the pan I cooked the filling in. I used a griddle instead and sprayed the tortillas with a little butter spray. Comment on the salsa--you include this as part of nearly every Mexican style dish, and call it by various names, but it's still tomatoes, onions, maybe cilantro, and lime juice. Can we get a little variety here?
These were good! Often I find the quesadilla meals here kind of boring, but I really liked all the flavors. The southwest crema and adding sour cream to the mixture: really made this great.
We love these quesadillas. I do make the salsa fresca earlier in the day to allow the flavors to blend. This also requires MORE guacamole.
Even though it is a one-pan recipe, it still required many tiny bowls and cleaning the pan halfway through, so it doesn't actually feel like it has any less dishes than a recipe with multiple pots/pans.
These are so good and so easy. Actually made up the filling, the salsa fresca and the crema before hand so, while camping, only heated up the filling and assembled and cooked the quesadillas.
All items that were included were very fresh. I was delicious I added chicken to one of the quesadillas.
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