Tuesday, March 17, 2015

Tuesday Recipe: Roasted Red Pepper Quesadillas

Some days you just gotta have some cheesy, spicy (or not) Texican-Mexican flavor! Here's a super fast resolve to settle your inner longing for the Southwest when you are far, far away and "#7 Speedy Gonzalez" menu item will never suffice.

Roasted Red Pepper Quesadillas

1/2 to 1 cup  bottled Roasted Red Bell Peppers, drained & sliced
1 tablespoon Mayonnaise (or Vegannaise)
1 cup + Colby Jack/Fiesta Blend or Sharp Cheddar, shredded
Cilantro, chopped
For heat: 1 Jalapeño Pepper, seeds & membrane removed, chopped OR
For heat: splashes of Sriracha, to taste
(optional: 1-2 splashes of Mesquite Liquid Smoke)
(optional: sauté one small onion, diced)
Flour Tortillas, size and flavor depends on you
Olive Oil or spray oil

  • Drain Roasted Red Bell Peppers and slice into strips.
  • In medium bowl, combine mayo, cheese, cilantro and chopped jalapeño. Stir in strips of sliced Roasted Red Bell Peppers.
  • Heat skillet to medium to medium-high and lightly coat with oil.
  • Spoon some of the cheese mixture onto one side of each tortilla. Then, fold tortillas in half.
  • Slide the stuffed & folded tortilla onto the heated and prepared skillet for 3-4 minutes each side OR until cheese is melted and tortilla is toasted.
  • Remove from skillet. Cut each tortilla in half or thirds to serve!
The breakfast twist on this recipe is to scramble one egg per tortilla. Spoon the cheese mixture and the scrambled egg onto one side of each tortilla and proceed with heating. Serve with salsa and additional cilantro! :)

Go play with your food!

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