• Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice tomatoes. Roughly chop cilantro. Core, deseed, and dice poblano.

• In a small bowl, combine minced onion, half the tomatoes, half the cilantro, and a splash of vinegar to taste. Season with salt and pepper. • In a separate small bowl, combine half the sour cream with 1/4 tsp Southwest Spice (1/2 tsp for 4 servings). (You’ll use the rest of the sour cream and spice blend in the next step.) Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano, sliced onion, and a big 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, 2-3 minutes. TIP: Add up to 2 TBSP more water if veggie mixture seems dry. • Remove from heat; stir in remaining cilantro and remaining sour cream. Season with salt and pepper.

• 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 to medium-high heat with a drizzle of olive oil. • Add quesadillas; cook until tortillas are golden brown and cheeses melt, 2-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.

• Cut quesadillas into wedges; divide between plates and top with guacamole and salsa. Drizzle with crema and serve.