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.
Ingredients
Scale
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)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the peppers.
- 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.
- 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.
- 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.
- Mix the filling: In a bowl, combine the cut peppers, yellow onion, queso quesadilla, and queso fresco cheese until evenly mixed.
- Heat the pan: Warm 1 tablespoon of corn oil in a nonstick skillet over medium-high heat, preparing it for cooking the quesadillas.
- 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.
- 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
