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 (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Roughly chop cilantro.

Add tomatoes, lime juice, half the peppers, half the cilantro, 1 tbsp (2 tbsp) onions, ½ tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine. Add sour cream, lime zest and 1/2 tbsp (1 tbsp) water 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 1/2 tbsp (1 tbsp) oil, then pork. Break up pork into smaller pieces. Add remaining onions and remaining peppers. Cook, stirring occasionally, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base, garlic, Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until pork and veggies are coated, 1-2 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. Reheat 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. Transfer quesadillas to a plate.Reduce heat to medium and repeat with remaining quesadillas.

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