Cheesy Pepper Quesadillas Recipe
Cheesy Pepper Quesadillas Recipe photo by Taste of Home

Cheesy Pepper Quesadillas Recipe

Publisher Photo
Denise Kubinski of Garfield Heights, Ohio came up with this recipe for her employer, a catering firm that serves the Rock and Roll Hall of Fame in Cleveland. "We sometimes add grilled chicken," she says.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1 tablespoon butter, melted
  • 2 flour tortillas (8 inches)
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup julienned sweet yellow pepper
  • 1/4 cup julienned sweet red pepper
  • 1/4 cup julienned red onion
  • Garlic salt, optional
  • Salsa and sour cream, optional

Nutritional Facts

1 serving (prepared with reduced-fat margarine and reduced-fat cheeses) equals 254 calories, 14 g fat (7 g saturated fat), 30 mg cholesterol, 348 mg sodium, 21 g carbohydrate, 2 g fiber, 15 g protein.

Directions

  1. Brush butter over both sides of tortillas. Place on an ungreased baking sheet. Over half of each tortilla, sprinkle 1 tablespoon Monterey Jack cheese and 1 tablespoon cheddar cheese; layer with peppers, onion, garlic salt if desired and remaining cheese. Fold tortillas over filling.
  2. Bake at 450° for 10-12 minutes or until golden brown and cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired. Yield: 2 servings.
Originally published as Cheesy Pepper Quesadillas in Cooking for 2 Spring 2005, p9

Nutritional Facts

1 serving (prepared with reduced-fat margarine and reduced-fat cheeses) equals 254 calories, 14 g fat (7 g saturated fat), 30 mg cholesterol, 348 mg sodium, 21 g carbohydrate, 2 g fiber, 15 g protein.

Reviews for Cheesy Pepper Quesadillas

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   (2)
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MY REVIEW
Reviewed Apr. 7, 2011

"Fantastic, easy recipe. I've been making it since 2005 and love it."

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