Red Bell Pepper Quesadillas
- Active Time 25m
- Total Time 25m
A great quesadilla depends on just the right balance of soothing cheese and other, livelier flavors. In this recipe, roasted pepper, smoky salsa and more than one cheese keep things interesting.
- 2 cups grated Mexican manchego cheese
- 1 cup grated añejo cheese
- Six flour tortillas
- 2 red bell peppers, roasted, peeled, seeded, cut into matchstick-size strips
- 1 cup Smoky Salsa (see recipe)
- 2 tablespoons butter, melted
Companion recipe: Smoky Salsa
Preheat oven to 350 degrees F. Mix manchego and añejo cheeses in medium bowl.
Place tortillas on work surface. Divide cheese evenly over half of each tortilla. Arrange roasted red pepper strips evenly over cheese. Drizzle 2 tablespoons Smoky Salsa over peppers. Fold tortillas over to enclose filling. Brush tops of folded tortillas with butter.
Place dry griddle or cast-iron skillet over medium-high heat. Place tortillas, one or two at a time, buttered side down on griddle. Cook until very light golden, about 1 minute. Then brush uncoated sides with butter, flip tortillas over and cook second side. Transfer to a baking sheet and bake until cheese begins to ooze, about 10 minutes.
Serve hot, whole or cut into wedges, with guacamole and your favorite salsa.
Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.
Tip: Don't confuse the cheese used here with Manchego cheese from Spain. This manchego cheese melts well and is a cow's milk cheese more similar in taste to Monterey Jack.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
532 calories; 29g total fat; 80mg cholesterol; 1095mg sodium; 47g carbohydrates; 4g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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