One-Pan Bacon & Rajas Quesadillas

🥘 Ingredients

• Bacon
  8 oz
• Cilantro
  ½ oz
• Flour tortillas
  4 unit
• Guacamole
  1/2 c
• Lime
  2 unit
• Long Green Pepper
  2 unit
• Mexican Cheese Blend
  1 c
• Olive oil
• Pepper
• Pepper Jack Cheese
  1 c
• Red Onion
  2 unit
• Salt
• Sour cream
  6 tbsp
• Southwest Spice Blend
  2 tbsp
• Tomato
  4 unit
• Water

🍳 Cookware

• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Set aside Bacon . Halve, peel, and thinly slice Red Onion ; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice Tomato . Roughly chop Cilantro . Quarter Lime . Core, deseed, and dice Long Green Pepper .

   Bacon: 8 oz, Red Onion: 2 unit, Tomato: 4 unit, Cilantro: ½ oz, Lime: 2 unit, Long Green Pepper: 2 unit
2. 

   2

   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 with ¼ tsp of Southwest Spice Blend (½ tsp for 4 servings). You'll use the rest of the sour cream and Southwest Spice Blend in the next step. Season with Salt and Pepper . Add Water 1 tsp at a time until the mixture reaches a drizzling consistency.

   Salt, Pepper, Sour cream: 6 tbsp, Southwest Spice Blend: 2 tbsp, Salt, Pepper, Water
3. 

   3

   Heat a drizzle of Olive oil in a large pan over medium-high heat. Add sliced onion, green pepper, and a big pinch of salt. Cook, stirring occasionally, until browned and tender, ⏱️ 7 minutes to ⏱️ 8 minutes . Stir in remaining tomatoes, remaining Southwest Spice Blend, and 2 tbsp water (4 tbsp for 4 servings). Cook, stirring occasionally, until tomatoes are softened and the mixture is thickened and saucy. TIP: if the veggie mixture seems dry, add up to 2 tbsp more water. Remove the pan from heat; stir in remaining cilantro and remaining sour cream. Season with Salt and Pepper .

   Olive oil, Salt, Pepper
4. 

   4

   Place the Flour tortillas on a clean work surface. Sprinkle one half of each tortilla with Mexican Cheese Blend . Top with the veggie filling, then sprinkle with Pepper Jack Cheese . Fold the tortillas in half to create quesadillas.

   Flour tortillas: 4 unit, Mexican Cheese Blend: 1 c, Pepper Jack Cheese: 1 c
5. 

   5

   Wash out the pan used for the veggie filling; return to medium-high heat with a drizzle of olive oil. Add quesadillas and cook until the tortillas are golden brown and cheese melts, ⏱️ 2 minutes to ⏱️ 4 minutes per side. Tip: depending on the size of your pan, you may need to work in batches.
6. 

   6

   Cut quesadillas into wedges; divide between plates and top with Guacamole and salsa. Drizzle with crema. Serve with remaining lime wedges on the side. Pork is fully cooked when internal temperature reaches 145°.

   Guacamole: 1/2 c