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Cheesy Pepper Quesadillas

 Cheesy Pepper Quesadillas
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.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
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.