• Wash and dry all produce. Core, deseed, and dice poblano. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Dice tomatoes. Roughly chop cilantro. Quarter lime. • 4 SERVINGS: Mince onion until you have ¼ cup.

• In a small bowl, combine minced onion, half the tomatoes, half the cilantro, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine half the sour cream and ¼ tsp Southwest Spice (you’ll use the rest of the sour cream and spice blend later). Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • 4 SERVINGS: Use ½ tsp Southwest Spice.

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, and a large pinch of salt. Cook, stirring occasionally, until browned and tender, 7-8 minutes. • Stir in remaining tomatoes, remaining Southwest Spice, and 2 TBSP water. Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy. Remove from heat; stir in remaining cilantro and sour cream. Season with salt and pepper. • TIP: Add up to 2 TBSP more water if veggie mixture seems dry.

• Place tortillas on a clean work surface; sprinkle one half of each tortilla with Mexican cheese. Top with veggie filling, then sprinkle with pepper jack. Fold tortillas in half to create quesadillas.

• Wash out pan used for veggie filling; return over medium-high heat with a drizzle of oil. Add quesadillas and cook until tortillas are golden brown and cheese has melted, 2-4 minutes per side. • TIP: Depending on the size of your pan, you may need to work in batches.

• Cut quesadillas into wedges. Top with guacamole and salsa. Drizzle with crema. Serve with remaining lime wedges on the side.