One-Pan Rajas Quesadillas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
One-Pan Rajas Quesadillas

One-Pan Rajas Quesadillas

with Salsa Fresca, Southwest Crema & Guacamole

As we’ve grown more sophisticated in this life, so have our quesadillas. This real-deal quesadilla is packed with a cilantro-laden jumble of green pepper, 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.

Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Long Green Pepper

2 unit


5 teaspoon

Red Wine Vinegar

1 tablespoon

Southwest Spice Blend

½ cup

Mexican Cheese Blend

(Contains Milk)

4 tablespoon


1 unit

Red Onion

¼ ounce


3 tablespoon

Sour Cream

(Contains Milk)

2 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Pepper Jack Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ per serving
Calories660 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber6 g
Protein20 g
Cholesterol70 mg
Sodium1020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Pan



• 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 green pepper.

Make Salsa & Crema

• 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 with ¼ tsp Southwest Spice Blend (½ tsp for 4 servings). (You’ll use the rest of the sour cream and Southwest Spice Blend in the next step.) Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Make Veggie Filling

• 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: If veggie mixture seems dry, add up to 2 TBSP more water. • Remove from heat; stir in remaining cilantro and remaining sour cream. Season with salt and pepper.

Assemble Quesadillas

• 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.

Cook 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 cheeses have melted, 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.