Poblano & Onion Quesadillas
Dice 2 Roma tomatoes. Place one tomato in prep bowl.
1
Halve lime, then quarter one half. Juice lime half in tomato.
2
Halve & peel red onion. Thinly slice. Mince approximately 2 Tbsp.
3
Halve, core, then dice poblano pepper.
4
Add diced onion to tomato. Season with salt & pepper.
5
Add squeeze of lime to 2T sour cream. Season with salt & pepper.
6
Heat drizzle of oil in skillet. Add pepper & onion. Cook until softened.
7
Add remaining diced tomato, then 2T each Southwest spice & water. Cook until thick & saucy.
8
Turn off heat. Add 2T sour cream; mix to combine. Season with salt & pepper.
9
Transfer veggie mixture to bowl.
10
Top 1/2 of tortilla with Mexican cheese, veggie mixture, & pepper jack cheese. Fold in half.
11
Heat oil in skillet. Cook quesadillas until golden brown & cheese is melted, 2-4 minutes per side.
12
The Stainless Steel Fish Spatula works great for flipping the quesadillas.
13
Cut quesadilla using pizza cutter. Top with salsa & sour cream. Serve with lime wedge.
14
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