Margaritas and Vegetarian Quesadillas

With a new Pandemic normal I am having our only friends we socialize with over for cards. They are my pretend restaurant guests. I want them to feel like they are in Ellyn’s Pandemic  Kitchen where the food is chef created, and have good ingredients. 

I get my food delivered from Hello Fresh & Misfit Markets. This week I ordered Quesadillas from Hello Fresh  & Misfit Market sent several limes; Margaritas!

Quesadillas with Salsa Fresca, Southwest Creme & Guacamole 

You make it all in one Pan.

1. Halve, peal and thinly slice onion, leave 2 tablespoons & dice for the salsa. Thinly slice small pepper. Dice tomatoes & chop cilantro. Quarter lime. Core, and dice poblano. 

2. In small bowl, combine minced onion, half the tomatoes, half the cilantro. Juice from half the lime. Season with salt and pepper. In another bowl combine 4 tablespoons of sour cream and 1/2 teaspoon of Southwest Spice. Salt, pepper & add water until you could drizzle it. 

3. Sauté in olive oil the onion, pepper and a pinch of salt. When it is soft add the chopped tomatoes, 1/2 TBS Southwest Spice, and a splash of water.  Remove from heat and stir in cilantro, sour cream, salt and pepper. 

4. Assemble Quesadillas; sprinkle tortillas with shredded Mexican blend cheese (use pepper jack for heat. Top with veggie filling. Fold tortilla in half to create quesadillas. 

5. Cook the quesadillas in  the same pan used for the veggies (wipe it out) add oil and fry until it is crispy, golden brown, and the cheese is melted. 

6. Serve by cutting quesadillas into wedges, Top with salsa, guacamole, and drizzle with creme.