Halve lime. Cut one half into wedges and juice the other half.

Halve poblano lengthwise, seed, and slice into 1/4” wide strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

In a mixing bowl, combine sour cream, 1 tsp. lime juice (reserve remaining for filling), and 1 tsp. water. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with ancho cinnamon rub (use less if spice-averse) and a pinch of salt and pepper.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add poblanos, garlic, and steak strips to hot pan and stir occasionally until poblanos are tender, no pink remains on steak, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Add enchilada sauce and 1 tsp. remaining lime juice. Stir occasionally until sauce is warmed through and has slightly thickened, 30-60 seconds.

Remove from burner. Rest, 3 minutes.

Place tortillas on a clean work surface. Top half of each tortilla evenly with filling and cheese. Fold tortilla over filling and press gently so it holds in place. Repeat with remaining tortillas.

Wipe pan clean and reserve.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil. Working in batches if necessary, add quesadillas to hot pan (there should be no overlap). Cook until golden-brown, 2-3 minutes per side.

Replenish oil, if necessary. Remove from burner.

Plate dish as pictured on front of card, halving quesadillas, if desired, and serving crema on the side for dipping. Squeeze lime wedges over to taste. Bon appétit!