Roasted Two-Pepper Quesadillas Recipe

Introduction

Roasted Two-Pepper Quesadillas combine the smoky, sweet flavors of poblano and red bell peppers with creamy melted cheeses. This easy Mexican-inspired dish is perfect for a quick dinner or a satisfying snack.

Ingredients

• 1/2 cup Queso Fresco
• 3 tablespoons Corn Oil
• 6 White Corn Tortillas
• 1 Poblano Pepper
• 1 Red Bell Pepper
• 1 Yellow Onion
• 1 1/2 cups Queso Quesadilla

Instructions

1. Step 1: Preheat oven to 400 degrees F (200 degrees C). On a baking sheet, toss the poblano pepper and red bell pepper with 1 tablespoon of corn oil.
2. Step 2: Roast the peppers for 10-12 minutes until their skins are blistered. Remove from oven and transfer peppers to a bowl. Cover with plastic wrap and let them steam for 5 minutes.
3. Step 3: Under running water, peel the skin off the roasted peppers. Cut them into strips about the size of the sliced yellow onion.
4. Step 4: In a bowl, combine the queso quesadilla, queso fresco, roasted peppers, and sliced yellow onion.
5. Step 5: Heat 1 tablespoon of corn oil in a nonstick pan over medium-high heat.
6. Step 6: Place one tortilla in the pan, then spread 4 tablespoons of the cheese and pepper mixture evenly over it.
7. Step 7: Top with a second tortilla. When the cheese begins to melt and the bottom tortilla turns golden brown, carefully flip the quesadilla to cook the other side.
8. Step 8: Repeat with the remaining tortillas and filling to make 3 quesadillas total. Garnish with extra queso fresco before serving.

Tips & Variations

• For a spicier kick, add finely chopped jalapeño or sprinkle in some chili powder with the cheese mixture.
• Use a mix of cheeses like Monterey Jack or mozzarella for a different melt texture and flavor.
• Serve with salsa, guacamole, or sour cream for extra richness.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep the tortillas crisp, or microwave briefly if short on time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well too and may be easier to fold without breaking, though the flavor and texture will be slightly different.

How do I remove the pepper skins easily?

Roasting the peppers until blistered and then covering them allows the skins to steam and loosen, making peeling under running water much easier.

Roasted Two-Pepper Quesadillas Recipe

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★★★★★

4.4 from 123 reviews

• Author: Hailey
• Total Time: 35 minutes
• Yield: 3 quesadillas 1x
• Diet: Vegetarian

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Description

These Roasted Two-Pepper Quesadillas feature a delicious blend of roasted poblano and red bell peppers mixed with melted quesillo and queso fresco cheeses, all sandwiched between crispy white corn tortillas. Easy to prepare and perfect for a comforting meal or snack, they bring smoky, cheesy goodness with every bite.

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Ingredients

Scale 1x2x3x

Cheeses

• 1/2 cup Queso Fresco
• 1 1/2 cups Queso Quesadilla

Vegetables

• 1 Poblano Pepper
• 1 Red Bell Pepper
• 1 Yellow Onion

Others

• 6 White Corn Tortillas
• 3 tablespoons Corn Oil (divided: 1 Tbsp for roasting, 2 Tbsp for cooking)

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Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the peppers.
2. Roast the peppers: Toss the poblano and red bell peppers with 1 tablespoon of corn oil on a baking sheet. Roast them in the oven for 10-12 minutes until the skins blister. Remove from oven.
3. Steam the peppers: Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 5 minutes to loosen the skins.
4. Prepare the peppers and onion: Under running water, peel the skin off the peppers and discard. Cut the peeled peppers into strips roughly the same size as the sliced yellow onion.
5. Mix the filling: In a bowl, combine the cut peppers, yellow onion, queso quesadilla, and queso fresco cheese until evenly mixed.
6. Heat the pan: Warm 1 tablespoon of corn oil in a nonstick skillet over medium-high heat, preparing it for cooking the quesadillas.
7. Assemble and cook the quesadillas: Place one white corn tortilla in the hot pan. Spread 4 tablespoons of the cheese and pepper mixture evenly on top, then cover with a second tortilla. Cook until the bottom tortilla is golden brown and the cheese starts to melt, then carefully flip to cook the other side until browned and cheese is fully melted.
8. Repeat and serve: Repeat the process with the remaining tortillas and filling to make a total of 3 quesadillas. Garnish with extra queso fresco before serving for added flavor and presentation.

Notes

• Roasting the peppers enhances their smoky flavor and softens them for a better texture in the quesadillas.
• Steaming the peppers after roasting helps make peeling easier and removes the bitter skin.
• You can substitute queso quesadilla with mozzarella or another melty cheese if unavailable.
• Use a nonstick pan to prevent the tortillas from sticking and to achieve an even crispy crust.
• Serve with salsa or guacamole for extra zest and freshness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: quesadillas, roasted peppers, queso fresco, Mexican cheese, easy dinner, vegetarian, corn tortillas, poblano pepper, red bell pepper