Three Pepper Quesadillas
Bright, colorful, and bursting with flavor, these Three Pepper Quesadillas are the perfect quick and satisfying meal. Featuring a trio of sautéed red, green, and yellow bell peppers paired with tender red onion, this dish is seasoned with a smoky blend of cumin and paprika for an irresistible depth of flavor. Golden, crispy tortillas embrace melted cheddar cheese and the vibrant vegetable filling, creating a gooey yet hearty bite every time. Ready in just 30 minutes, this recipe is ideal for busy weeknights or casual gatherings. Serve these quesadillas with fresh cilantro, tangy sour cream, and your favorite salsa for a customizable, crowd-pleasing experience. Packed with bold ingredients and simple techniques, these quesadillas are a must-add to your dinner rotation!
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Recipe Information
Ingredients
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow bell pepper
- 1 medium Red onion
- 2 cups Shredded cheddar cheese
- 4 large Flour tortillas
- 1 tablespoon Olive oil
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Wash and core the red, green, and yellow bell peppers, then slice them into thin strips. Peel and thinly slice the red onion.
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the sliced peppers and red onion.
Sprinkle the ground cumin, paprika, salt, and black pepper over the vegetables, stirring well to combine. Sauté the mixture for 5-7 minutes, or until the vegetables are tender but still slightly crisp.
Remove the cooked vegetables from the skillet and set them aside on a plate. Wipe the skillet clean with a paper towel.
Place one flour tortilla in the skillet over medium-low heat. Sprinkle 1/2 cup of shredded cheddar cheese evenly over the tortilla, leaving about 1/2 inch around the edges.
Add a generous amount of the cooked pepper and onion mixture on top of the cheese. If desired, sprinkle fresh chopped cilantro over the vegetables.
Place a second tortilla on top and gently press down with a spatula. Cook for 2-3 minutes or until the bottom tortilla is golden brown and the cheese has begun to melt.
Carefully flip the quesadilla using a spatula. Cook for another 2-3 minutes, or until the second side is golden brown and crispy.
Remove the quesadilla from the skillet and place it on a cutting board. Let it cool for 1 minute before cutting into wedges.
Repeat the process with the remaining tortillas, cheese, and pepper mixture to make two more quesadillas.
Serve the quesadillas warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4595 mg | 200% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 23.3 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2130 mg | 164% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1400 mg | 30% | |
*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.
