Rajas Quesadillas

Rajas Quesadillas

with Salsa Fresca, Southwest Crema & Guacamole

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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.

Tags:One PanSpicyVeggie

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Poblano Pepper

2 unit

Roma Tomato

5 teaspoon

Red Wine Vinegar

1 tablespoon

Southwest Spice Blend

½ cup

Mexican Cheese Blend


4 tablespoon


1 unit

Red Onion

¼ ounce


4 tablespoon

Sour Cream


2 unit

Flour Tortillas


½ cup

Pepper Jack Cheese


Not included in your delivery

2 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories690 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate58 g
Sugar9 g
Dietary Fiber6 g
Protein21 g
Cholesterol75 mg
Sodium1120 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Wash and dry all 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 with ¼ tsp Southwest Spice (½ tsp for 4 servings). (You’ll use the rest of the sour cream and spice blend 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. 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 and 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. Serve.