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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
2 unit
Tomato
5 teaspoon
Red Wine Vinegar
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains Milk)
4 tablespoon
Guacamole
1 unit
Red Onion
¼ ounce
Cilantro
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
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.