Directions

1. Peel the onion and cut it in half, cut half of the onion into thin strips lengthwise, and cut the remaining half into a fine dice. If you're using fresh cilantro remove the stems and finely chop the leaves. Zest the lime and reserve the zest. Core the peppers and then cut into strips lengthwise. Cut the strips in half if the pepper is long (so that they are the same length as the onion strips).

2. In a large non-stick skillet heat 1 tablespoon of olive oil over medium-high heat and add the onions and peppers, cook for 5-6 minutes, stirring occasionally. Add half of the tomato pieces and 1 1/2 teaspoons of Chaat Masala, along with a splash of water if the tomatoes are on the drier side. Stir well and cook for a couple minutes more, until the tomatoes are a bit soft and the moisture has evaporated. Remove everything to a bowl and wipe out the skillet.

3. While the peppers and onions are cooking make the salsa and crema. Mix the mango, diced red onion, cilantro (or a big pinch of Shabazi), 1 teaspoon Chaat Masala, and lime zest. Add fresh lime juice and salt to your tastes.

4. For the crema mix the sour cream, 1/2 teaspoon chaat masala, and either water or lime juice to your tastes until it has a saucy consistency.

5. In the skillet melt 1 teaspoon of butter over medium heat. On one tortilla sprinkle some cheese, then add a layer of the cooked vegetables, then more cheese, topping with the remaining tortilla. Repeat with the other tortillas.

6. Cook for about 3 minutes, then using a spatula lift the quesadilla and slip another teaspoon of butter into the pan, then carefully flip. Cook until the other side is nicely browned and the cheese is fully melted, about 3 minutes. Repeat with the other quesadilla.

7. Remove the quesadillas to a cutting board, slice, and serve with the salsa and crema.