Step 1

• 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. Quarter lime. Core, deseed, and dice poblano.

Step 2

• In a small bowl, combine minced onion, half the tomatoes, half the cilantro, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine half the sour cream with 1⁄4 tsp Southwest Spice (1⁄2 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.

Step 3

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add sliced onion, poblano, 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 (4 TBSP for 4 servings). Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy. TIP: If veggie mixture seems dry, add up to 2 TBSP more water. • Remove pan from heat; stir in remaining cilantro and remaining sour cream. Season with salt and pepper.

Step 4

• 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.

Step 5

• 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 cheese melts, 2-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.

Step 6

• Cut quesadillas into wedges; divide between plates and top with guacamole and salsa. Drizzle with crema. Serve with remaining lime wedges on the side.