• Core, then cut pepper into 1/2-inch pieces. 
• Thinly slice green onions. 
• Peel, then cut half the red onion (whole onion for 4 ppl) into 1/4-inch pieces.
• Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. 
• Cut tomato into 1/4-inch pieces. 

• Add tomatoes, green onions, half the peppers, half the lime juice and 1/2 tbsp (1 tbsp) oil to a medium bowl.
• Season with salt and pepper, then stir to combine.

• Add sour cream, 1/2 tsp (1 tsp) lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl.
• Season with salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1 tsp (2 tsp) oil, then beef, red onions and remaining peppers.
• Cook, breaking up beef into smaller pieces, until no pink remains, 4-6 min.**
• Carefully drain and discard excess fat.
• Add Mexican Seasoning to pan. Cook, stirring often, until fragrant, 30 sec.
• Remove from heat, then transfer beef filling to a large bowl.
• Add cheese, then season with salt and pepper. Stir to combine.

• Carefully rinse and wipe the pan clean with paper towels.
• Arrange tortillas on a clean surface. 
• Spread beef filling evenly over one side of each tortilla. Fold in half to enclose filling. 
• Reheat the same pan (from step 4) over medium-high. 
• When hot, add 3 quesadillas to the dry pan. 
• Cook until golden-brown, 1-2 min per side. Transfer to a plate.
• Reduce heat to medium and repeat with remaining quesadillas. 

• Cut quesadillas into wedges. Divide between plates.
• Serve lime crema and salsa alongside.
• Squeeze a lime wedge over top, if desired.

If you've opted to get beef, cook and plate it the same way the recipe instructs you to cook and plate the pork.**