One-Pan Poblano and Pepper Jack Quesadillas with Fresh Salsa

Instructions

1. 1

   Wash and dry produce

2. 2

   Halve, peel, and thinly slice onion, mince some slices until you have 2 tablespoons

3. 3

   Dice tomatoes and roughly chop cilantro

4. 4

   Core, deseed, and dice poblano

5. 5

   Combine minced onion, half the tomatoes, half the cilantro, and vinegar in small bowl, season with salt and pepper

6. 6

   Mix half the sour cream with Southwest spice in separate bowl, season and add water until drizzling consistency

7. 7

   Heat olive oil in large pan over medium-high heat

8. 8

   Add poblano, sliced onion, and salt, cook stirring occasionally until browned and tender

9. 9

   Stir in remaining tomatoes, remaining Southwest spice, and water, cook until tomatoes soften and mixture thickens

10. 10

    Remove from heat, stir in remaining cilantro and remaining sour cream, season with salt and pepper

11. 11

    Place tortillas on work surface, sprinkle one half of each with Mexican cheese

12. 12

    Top with veggie filling, then sprinkle with pepper jack

13. 13

    Fold tortillas in half to create quesadillas

14. 14

    Clean pan and return to medium-high heat with olive oil

15. 15

    Add quesadillas and cook until golden brown and cheese melts

16. 16

    Cut into wedges, divide between plates

17. 17

    Top with guacamole and salsa, drizzle with crema