Rajas quesadillas

Ingredients

• 1 poblano pepper
• 1 lime
• 2 roma tomatoes
• 1 red onion
• 1/2 cup mexican cheese blend
• 1/2 cup pepper jack cheese
• 4 tbsp guacamole
• 4 tbsp sour cream
• corn tortillas
• garlic powder
• cumin
• chili powder
• oil
• salt

Directions

1. Prep: Core, deseed, and dice poblano.
   1. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP.
   2. Dice tomatoes.
   3. Quarter lime.
2. Make salsa fresca: In a small bowl, combine minced onion, half the tomatoes, and juice from half the lime. Season with salt and pepper.
3. Make crema: In a separate small bowl, combine 2 tbsp sour cream with garlic powder, cumin, and chili powder. Season with salt and pepper.
   1. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
4. Cook filling: Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano, sliced onion, and a big pinch of salt.
   1. Cook, stirring occasionally, until browned and tender, 7-8 minutes.
   2. Stir in remaining tomatoes, garlic powder, cumin, chili powder, and 2 TBSP water.
   3. Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy.
   4. Remove from heat; stir in remaining sour cream. Season with salt and pepper.
5. Assemble: Place tortillas on a clean work surface; sprinkle one half of each tortilla with Mexican cheese.
   1. Top with veggie filling, then sprinkle with pepper jack.
   2. Add tortilla on top to create quesadillas.
6. Cook quesadillas: Wash out pan used for veggie filling; return to medium-high heat with a drizzle of olive oil.
   1. Add quesadillas and cook until tortillas are golden brown and cheeses have melted, 2-4 minutes per side.
7. Serve topped with guacamole and salsa and drizzled with crema, with remaining lime wedges on the side.