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Home » Recipes » Main Dish Recipes

Roasted Red Pepper Quesadillas

Published: May 4, 2016 · Modified: May 5, 2021 by Colleen 6 Comments

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Roasted Red Pepper Quesadillas are made with pantry staples. I love having tortillas in the freezer, and plenty of pantry options. Along with some cheese, these quesadillas are perfect for those nights when you just couldn't face the grocery store on the way home.

A plate of food on a table, with Quesadilla and Cheese

Quesadillas: As Easy as Grilled Cheese

Quesadillas are a nice change from grilled cheese and just as quick to whip up. In fact, they are sometimes called Mexican grilled cheese. And, unlike some of the ethnic dishes that we enjoy, quesadillas actually originated in Mexico. Check out the quesadilla story if you are interested here. These roasted red pepper & jalapeno quesadillas happened because of what I had available in my fridge and pantry. They are also a great solution for using leftovers, too. I keep lots of tortillas in the freezer, so we are never at a loss for a quick meal.

Pantry Staples are handy for Quesadillas

You could roast your own peppers, but this recipe is all about convenience. So I used roasted red peppers that come in a jar, which I always like to keep on hand. Same with the jalapeno; I'm using the pickled jalapeno that you use on nachos. Finally, some refried black beans from a can made our quesadillas complete.

I happened to have mozzarella cheese in the fridge, but any cheese will work.

Roasted Red Pepper & Jalapeno Quesadillas

How to Cook Quesadillas

If you're just making a couple of quesadillas, you can use a non-stick or cast-iron skillet, but if you want to make a lot, a griddle works great, as does a panini grill. How easy is it to heat a pan, put some yummy stuff on a flour tortilla, fold it over, and grill to melted cheese-filled, crisp perfection? Very. Considering that this was dinner in a pinch.

Love quesadillas? Try something just a bit different, like these Sriracha Salmon Quesadillas. Tortillas are so versatile to have on hand for any meal. Try them at breakfast with these Breakfast Tacos, or have them for dinner with Coconut Shrimp Tacos

A plate of quesadillas on a table, with Quesadilla and Cheese

Roasted Red Pepper& Jalapeno Quesadillas

These delicious vegetarian quesadillas are made from pantry staples: jarred roasted red peppers, pickled jalapenos and canned re-fried beans. A delicious meal in 15 minutes.
5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 465kcal
Author: Colleen Milne

Ingredients

  • 1 teaspoon vegetable oil
  • 8 flour tortillas small
  • 1 14 oz refried black beans can
  • 2 cups mozzarella cheese grated
  • 1 16 oz jarred roasted red peppers drained and patted dry with paper towel
  • 1 7 oz can nacho jalapenos pickled, sliced

Instructions

  • Lightly oil a large skillet over medium heat.
  • Spread beans over half of each tortilla, then roasted pepper, jalapeno and cheese.
  • Fold the ungarnished side over the filled side, pressing down lightly.
  • Cook 5 minutes on each side or until cheese is melted and both sides are toasted.
  • Remove from heat and cut each quesadilla in half. (a pizza wheel works great for this)
  • Serve with salsa.

Notes

Make this dish gluten-free by substituting corn tortillas. Warm the corn tortillas briefly in the microwave to soften before filling and grilling.

Nutrition

Serving: 1g | Calories: 465kcal | Carbohydrates: 50g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 3970mg | Potassium: 419mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2055IU | Vitamin C: 61.7mg | Calcium: 444mg | Iron: 5.2mg
Tried this Recipe? Pin it for Later!Mention @TheFoodBlog or tag #thefoodblog!

Quesadillas Roasted Red Pepper & Jalapeno

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Reader Interactions

Comments

  1. Dina

    May 21, 2016 at 4:10 pm

    You are making me hungry Colleen, I feel like rushing into the kitchen and making quesadillas. I even have the roasted pepper in the fridge. Thanks for posting.

    Reply
  2. Marisa

    May 07, 2016 at 9:16 pm

    I have never made quesadillas, will have to rectify that...looks delicious!!

    Reply
  3. Jo-Anna

    May 06, 2016 at 4:06 pm

    Mmmm I really need to make quesadillas more often! I forget how versatile and delicious they are...I love the roasted peppers and jalapenos you added!

    Reply
  4. Sean

    May 06, 2016 at 3:59 pm

    Yummy. Smoked gouda sounds like a great (or a 'good-a') idea too to add that extra bit of dimension and richness.

    Reply
  5. Karly

    May 05, 2016 at 9:21 am

    Those roasted peppers have me seriously drooling. Can't it be Cinco De Mayo every day!?

    Reply
    • admin

      May 06, 2016 at 3:55 pm

      Thanks Karly! I wish! At least once a week, anyway...

      Reply

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