Before starting, wash and dry all produce. Core, then finely chop pepper. Finely chop tomatoes. Zest, then juice half the lime. Cut remaining lime into wedges. 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.\*\* Add tomato sauce 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 on one side 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 and serve with tomato pepper salsa and lime crema. Sprinkle with remaining green onions and squeeze over a lime wedge, if desired.