Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/2-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, ½ 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 ½ tbsp oil (dbl for 4 ppl), then pork, onions and remaining peppers. Cook, breaking up pork into smaller pieces, until no pink remains, 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 pan from heat, then transfer pork mixture to a large bowl. Stir in cheese. Season with salt and pepper. Carefully wipe the pan clean.

Arrange tortillas on a clean surface. Divide pork mixture over one half of each tortilla. Carefully, fold the other side of tortillas in half over filling. Heat the same pan (from step 3) over medium-high. When hot, add 1/2 tbsp oil, then 3 quesadillas. Cook, until golden-brown, 1-2 min per side. Reduce heat to medium and repeat with another 1/2 tbsp oil and remaining quesadillas. (NOTE: For 4 ppl, continue to cook in batches, using 1/2 tbsp oil per batch.)

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