• Wash and dry produce. • Quarter lime. Core, deseed, and dice green pepper. Drain and rinse beans. • In a small bowl, combine sour cream with a big squeeze of lime juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. **Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a medium bowl. Wipe out pan.**

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add green pepper and cook, stirring occasionally, until softened, 3-4 minutes. • Add beans and Tex-Mex paste; season with salt and pepper. Cook until beans are warmed through, 2-3 minutes. • Turn off heat; transfer to a medium bowl. Wash out pan. **Use pan used for beef here. Once green pepper and beans are done, transfer to bowl with beef; stir to combine.**

• Place tortillas on a clean work surface; evenly top one half of each tortilla with half the Monterey Jack. Top with filling, then sprinkle with remaining Monterey Jack. Fold tortillas in half to create quesadillas.

• Melt 1 TBSP butter in pan used for filling over medium- high heat. (For 4 servings, you may need to work in batches, using 1 TBSP butter for each batch.) Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. • Cut quesadillas into thirds and divide between plates. Top with lime crema and hot sauce to taste. Serve with any remaining lime wedges on the side.