Grilled Pepper Cheese Quesadilla
Savor the melty, cheesy goodness of this Grilled Pepper Cheese Quesadilla, a quick and flavorful recipe perfect for busy weeknights or casual gatherings. Packed with vibrant bell peppers and caramelized onions sautéed to perfection, these quesadillas are layered with your choice of gooey cheddar, mozzarella, or a zesty Mexican cheese blend. The tortillas are grilled to a golden crisp, creating a satisfying crunch with every bite. Seasoned with just the right touch of salt and pepper, this dish is as customizable as it is delicious—serve with fresh cilantro for an herbaceous garnish or pair with salsa, guacamole, or sour cream for the ultimate dipping experience. Ready in just 25 minutes and perfect for sharing, this vegetarian quesadilla brings bold, fresh flavors to your table.
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1.5 cups, sliced Bell peppers (red, yellow, and green)
- 0.5 cup, sliced Onion
- 1 tablespoon Olive oil
- 2 cups Shredded cheese (cheddar, mozzarella, or a Mexican blend)
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Butter
- 2 tablespoons, chopped Fresh cilantro (optional, for garnish)
Instructions
Heat a skillet or grill pan over medium heat. Add olive oil.
Once the oil is hot, add the sliced bell peppers and onion. Sprinkle with salt and ground black pepper. Sauté for 5-7 minutes or until the vegetables are slightly softened and lightly charred. Remove from the pan and set aside.
Lay out the tortillas on a clean surface. Sprinkle 1/2 cup of shredded cheese evenly over half of each tortilla.
Add a quarter of the grilled pepper and onion mixture on top of the cheese on each tortilla.
Fold the empty half of each tortilla over the ingredients to create a semi-circle shape.
Heat a clean skillet over medium heat. Add 1/2 tablespoon of butter and allow it to melt.
Place one folded quesadilla in the skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted. Repeat with the remaining quesadillas, adding more butter to the skillet as needed.
Once all the quesadillas are cooked, remove from the skillet and let them cool slightly. Slice each into thirds or quarters.
Garnish with fresh cilantro, if desired, and serve warm. Pair with salsa, guacamole, or sour cream for dipping!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 475 mg | 37% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 198 mg | 4% | |
*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.
