Cheese Quesadillas with Grilled Peppers
Indulge in the smoky, savory flavors of Cheese Quesadillas with Grilled Peppers, a quick and easy recipe that combines gooey melted cheese with perfectly charred bell peppers. Featuring a blend of sharp cheddar and creamy Monterey Jack cheeses, these quesadillas are loaded with vibrant red and green bell peppers seasoned with cumin for a subtle spice. The golden, crispy tortillas encase a luscious filling, creating a satisfying crunch with every bite. Ready in just 30 minutes, this dish is perfect for a weeknight dinner, appetizer, or snack. Serve with dollops of sour cream, zesty salsa, and a sprinkle of fresh cilantro for a crowd-pleasing finish. Elevate your Tex-Mex cravings with this simple yet irresistible recipe!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 2 medium Red bell peppers
- 2 medium Green bell peppers
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro
- 0.5 cups Sour cream (optional, for serving)
- 0.5 cups Salsa (optional, for serving)
Instructions
Slice the red and green bell peppers into thin strips and discard the stems and seeds.
Preheat a skillet or grill pan over medium heat. Add 1 tablespoon of olive oil to the pan.
Place the bell peppers in the skillet and sprinkle them with the ground cumin, salt, and black pepper. Stir occasionally and cook for 6-8 minutes, or until the peppers are softened and slightly charred. Remove from heat and set aside.
Heat a large non-stick skillet over medium-low heat. Lightly brush the surface with the remaining olive oil.
Place a flour tortilla in the skillet and evenly spread 1/4 of the shredded cheddar cheese, 1/4 of the shredded Monterey Jack cheese, and a portion of the grilled bell peppers over one half of the tortilla. Fold the tortilla in half to cover the filling.
Cook the quesadilla for 2-3 minutes on one side, pressing gently with a spatula, until the cheese begins to melt and the tortilla is golden brown and crispy. Flip carefully and cook for another 2-3 minutes on the other side.
Repeat the process with the remaining tortillas and filling ingredients.
Once cooked, transfer each quesadilla to a cutting board and let it cool for a minute. Slice into wedges.
Garnish with fresh cilantro and serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 4585 mg | 199% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 23.2 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2859 mg | 220% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
