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Cheese and Peppers Quesadillas

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  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped bell pepper 1⁄2 Cup (8 tbs) (Yellow Colored)
  Chopped onion 1⁄2 Cup (8 tbs) (Purple / Any Colored)
  Extra virgin olive oil 2 Tablespoon
  Cumin 1 Teaspoon (Adjust Quantity As Per Taste, If Desired)
  Green chiles 2 Ounce, undrained (Half Of A 4 Ounce Can)
  Cream cheese 4 Ounce, softened to room temperature (Half Of An 8 Ounce Block)
  Grated sharp cheddar cheese 1 Cup (16 tbs)
  Flour tortillas 8 (7-Inch Refrigerated, Adjust Quantity As Needed)
  Butter 2 Tablespoon (Adjust Quantity As Needed For Spreading The Tortillas Before Frying)

Over medium heat, saute 1/2 cup green peppers, 1/2 cup red peppers, 1/2 cup yellow peppers, and 1/2 cup onions in 1 to 2 tablespoons of olive oil. Add up to 1 teaspoon of cumin for extra flavor, if desired. (I did not add any cumin in the video.) Stir and cook the peppers and onions until they are just clear and no longer crunchy. Remove from heat and stir in 2 oz. of chopped green chiles. Set aside the pepper and onion mixture. Now, place the 4 oz. softened cream cheese in a medium to large mixing bowl, and mash it with a fork until it is smooth. Add 1 cup grated cheddar cheese, and blend the two cheeses together. Next, add your cooked peppers and onion mixture to your cheese mixture and stir until blended and smooth. Take one 7-inch flour tortilla and spread half of one side with your quesadilla filling. (This will be about 1/4 cup of the filling.) Fold the unspread part of the tortilla over the spread part, making it a half-moon shape. Spread top and bottom of the half-moon quesadilla with softened butter, and place as many of these as desired in a large skillet over medium heat and brown each one on both sides. Remove the quesadillas to a plate that is covered with a paper towel to drain excess butter. Now, move the individual quesadillas to serving plates while they are hot, and the cheese inside is still melted. Serve with salsa, sour cream, sliced jalapeno peppers, and a few tortilla chips--scrumptious and filling!!!

Recipe Summary

Difficulty Level: 
Main Dish
In the mood to have some nice and tasty Mexican food, you have come to the right place. Check out these yummy Cheese and Peppers Quesadillas which is one of the most popular dishes from the Mexican cuisine. Chef Betty shows how to prepare the finest cheese and peppers quesadillas in a matter of few minutes, do check it out.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1123 Calories from Fat 686

% Daily Value*

Total Fat 79 g121.9%

Saturated Fat 32.9 g164.4%

Trans Fat 0 g

Cholesterol 154.4 mg51.5%

Sodium 1573.7 mg65.6%

Total Carbohydrates 77 g25.7%

Dietary Fiber 6.4 g25.6%

Sugars 11.3 g

Protein 29 g58.2%

Vitamin A 69.5% Vitamin C 289.6%

Calcium 50.5% Iron 32.1%

*Based on a 2000 Calorie diet

Cheese And Peppers Quesadillas Recipe Video