Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Thinly slice green onions.

Add tomatoes, lime juice, half the peppers, half the green onions, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add pork to the dry pan. Break up pork into smaller pieces. Add onions and remaining peppers. Cook, stirring occasionally, until no pink remains in pork, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base, garlic and Mexican Seasoning. Cook, stirring often, until pork and veggies are coated, 1 min.

Remove the pan from heat, then transfer pork mixture to a large bowl. Add cheese. Season with salt and pepper, then stir to combine. Carefully wipe the pan clean.

Arrange tortillas on a clean surface. Spread pork filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling. Heat the same pan (from step 3) over medium-high. When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side. Reduce heat to medium and repeat with remaining quesadillas.

Cut quesadillas into wedges. Divide quesadillas between plates. Serve with tomato-sweet bell pepper salsa and lime crema. Sprinkle remaining green onions over top and squeeze over a lime wedge, if desired.