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.
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.
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
Roasted Red Pepper& Jalapeno Quesadillas
- 1 tsp 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
- 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.