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 green pepper.

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 ¼ tsp 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 mixture reaches a drizzling consistency.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper, 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 Blend, and 2 TBSP water. Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy, 2-3 minutes. TIP: If veggie mixture seems dry, add up to 2 TBSP more water.

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 blend.

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 have melted, 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.