Pepper Quesadillas Food

JALAPENO POPPER QUESADILLAS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
• Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
• Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
• Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

QUESADILLAS WITH SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
• Add the bell peppers, onion, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes. Transfer to a medium bowl and carefully wipe out the skillet.
• Lay the tortillas on a work surface. Top one side of each tortilla with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, one-quarter of the sausage-and-peppers mixture and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas over the filling and gently press.
• Brush the tortillas with the remaining 1 tablespoon olive oil. Working in two batches, cook the quesadillas in the reserved skillet over medium heat until browned, about 2 minutes per side.
• Warm the remaining 1 cup marinara sauce in a small saucepan or the microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.

PEPPER QUESADILLAS

Steps:

• Place a quarter of the Monterey Jack cheese on half of a flour tortilla. Top with 5 to 6 strips of red and jalapeno peppers. Place a quarter of the crumbled goat cheese on top of peppers, and fold tortilla in half. Press lightly to seal tortilla closed. Repeat process with remaining 3 tortillas, and set aside.
• Place a folded tortilla in a medium saute pan over medium heat, or on a grill over indirect heat, and cook 1 to 2 minutes on each side, until cheese is melted. Repeat with remaining tortillas.

CHORIZO AND RED PEPPER QUESADILLAS

Steps:

• Assemble quesadillas: Place 4 tortillas on a work surface. Dividing evenly, scatter chorizo, bell pepper, and scallions over each, leaving a 1/2-inch border all around. Sprinkle 1/2 cup cheese over each, and top with remaining tortillas. Press lightly to seal.
• Place 1 quesadilla on a paper towel. Top with another paper towel, a quesadilla, and a third paper towel. Microwave the 2 stacked quesadillas on high for 2 minutes or until cheese has melted. Carefully unstack quesadillas (they will be very hot), and remove paper towels. Place on a platter. Repeat with remaining 2 quesadillas.
• Cut each quesadilla into 4 wedges and serve with salsa, if desired.

PEPPER STEAK QUESADILLAS

Steps:

• Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion for 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Sprinkle with cilantro and rosemary. , Place two tortillas on a baking sheet coated with cooking spray. Cut steak into thin strips; place on tortillas. Using a slotted spoon, place pepper mixture over steak. Top with tomatoes, mushrooms, cheese and remaining tortillas; lightly spray top of tortillas with cooking spray. , Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into 4 wedges.

EASY PEPPER JACK CHEESE QUESADILLAS

Steps:

• To assemble quesadilla, place one tortilla on a dinner plate. Arrange sliced cheese atop tortilla, leaving at least 1/2 inch space from the edge of the tortilla. Arrange sliced tomatoes atop cheese layer followed by another layer of cheese (remaining). Top with remaining tortilla.
• While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
• Brush 1 tbs. olive oil onto the griddle, covering the surface. Brush the remaining 1 tbs. olive oil onto the top exposed tortilla. Gently slide the quesadilla from the dinner plate onto the griddle (olive oil-less side down).
• Cook for 5-7 minutes or until bottom tortilla begins to brown. With a large spatula, gently but swiftly turn quesadilla to brown other side. Cook for 5-7 minutes or until bottom tortilla begins to brown. Remove to a cutting board and allow to cool for 5 minutes.
• Slice into quarters and serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. For this particular recipe, I served it with my Easy Tex-Mex Tomato Soup.

ASPARAGUS, BELL PEPPER AND MOZZARELLA QUESADILLAS

Steps:

• Arrange the asparagus in a microwave-safe dish, cover and microwave on high until crisp-tender, about 2 minutes. (If you don?t have a microwave, you can steam the asparagus instead.) Brush asparagus with 1 tablespoon of the oil.
• Heat a grill pan over medium heat. Grill the asparagus, flipping occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and then slice on the bias into 1-inch pieces. Sprinkle with salt and pepper.
• Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the peppers and cook, stirring frequently, until tender and slightly charred, 8 to 10 minutes. Transfer to a bowl and stir in 1/2 teaspoon salt and a few grinds of pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup shredded cheese. Add 1/4 of the asparagus and 1/4 of the peppers. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve topped with guacamole, salsa, chopped scallions and sour cream.

THREE PEPPER QUESADILLAS

Steps:

• Preheat oven to 425°F. Cook and stir peppers and onion in butter in large skillet on medium-high heat until crisp-tender. Stir in cumin. Drain, reserving liquid.
• Beat cream cheese and cheddar cheese with electric mixer on medium speed until well blended. Spoon 2 Tbsp. cheese mixture onto each tortilla; top each evenly with pepper mixture. Fold tortillas in half; place on ungreased baking sheet. Brush with reserved liquid.
• Bake 10 minutes or until heated through. Cut each tortilla into thirds. Serve warm with salsa.

THREE PEPPER QUESADILLAS

Steps:

• Saute peppers and onions in margarine in a large skillet.
• Stir in cumin.
• Spoon out any liquid in the skillet.
• Set pepper mixture aside.
• In a small bowl, combine green chilies, cream cheese and cheddar cheese (the recipe may be made ahead up to this point).
• Assemble quesadillas as follows: spread about 3-4 tablespoons of cheese mixture on 1/2 of a flour tortilla.
• Top with sauteed peppers and onions.
• Fold over.
• Very lightly spread butter on the top of the folded tortilla and sprinkle with cumin or chili powder.
• Place on cookie sheet and bake in preheated 400º oven for 10-15 minutes or until bubbly and lightly browned.
• Cut into thirds or fourths.
• Mix sour cream and salsa together and serve as a dip with the cut quesadillas.

SWEET RED PEPPER & MUSHROOM QUESADILLAS

Steps:

• Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes).
• Stir in tomatoes& peppers; simmer another 5 minutes.
• Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each.
• Top with cheese& remaining tortillas.
• Bake at 350F for 10 minutes or until cheese melts.
• Cut into quarters& serve with salsa, sour cream& guacamole.

CHEESY CHICKEN-PEPPER QUESADILLAS

Steps:

• Heat oven to 325°F.
• Heat dressing in large skillet on medium-high heat. Add onions and garlic; cook and stir 2 to 3 min. or until onions are crisp-tender. Add peppers and mushrooms; cook 8 to 10 min or until peppers are crisp-tender, stirring occasionally. Stir in chicken.
• Place 2 tortillas on foil-covered baking sheet. Sprinkle tortillas with half the cheese. Top with chicken mixture and remaining cheese; cover with remaining tortillas.
• Bake 20 to 25 min. or until golden brown. Cut each quesadilla in half to serve.

SMOKED SAUSAGE AND RED PEPPER QUESADILLAS

Steps:

• Preheat oven to 350°F. Brush baking sheet with oil. Gently mix salsa, avocado and 1/4 cup cilantro in medium bowl.
• Sauté sausage slices in heavy large skillet over medium-high heat until just brown, about 2 minutes. Set aside. Cook tortillas, 1 at a time, directly over gas flame until beginning to brown in spots, about 30 seconds per side. Arrange 6 tortillas on prepared sheet. Layer tortillas on sheet with 1 cup Monterey Jack cheese, feta cheese, sausage slices, red peppers, 1/4 cup cilantro, then 1 cup Monterey Jack cheese, dividing equally. Press each remaining tortilla atop filling and brush with olive oil.
• Bake quesadillas until golden and cheeses melt, about 15 minutes. Cut into wedges; serve with salsa mixture.