Directions:

Preheat oven to 450°F. Line a sheet pan with aluminum foil. Cut off and discard the stem of the poblano pepper; halve lengthwise, then remove and discard the ribs and seeds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange cut side up. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Transfer to a cutting board; carefully small dice. Place in a medium bowl.

While the poblano pepper roasts, grate the zucchini and cheese on the large side of a box grater. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the lime. Roughly chop the jalapeño pepper.

While the poblano pepper continues to roast, in a large nonstick pan heat 2 teaspoons of olive oil on medium-high until hot. Add the grated zucchini; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Transfer to a large bowl. Stir in the raisins, grated cheese, sliced scallions, juice of 1 lime wedge, and as much of the chopped jalapeño pepper as you’d like. Season with salt and pepper. Wipe out the pan.

Place the tortillas on a work surface. Top one side of each tortilla with the filling. Fold the tortillas in half over the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas; cook 2 to 3 minutes per side, or until browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a plate and immediately season with salt and pepper; cover to keep warm. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

While the eggs cook, to the bowl of roasted poblano pepper, add the crema or sour cream, the juice of 1 lime wedge, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked quesadillas topped with the dressed poblano.