This vegetarian quesadillas recipe features roasted peppers and a unique shishito pepper pico de gallo. Try it for a fun twist on Mexican cuisine!

This vegetarian quesadillas recipe post is sponsored by Pure Flavor. All opinions are my own.

When I was growing up and would complain that there was nothing in the house to eat, my mom would always tell me to make myself a quesadilla, because even if the fridge was looking a little bare prior to a grocery trip, it would invariably, without fail, always contain tortillas and some kind of cheese. And to this day, it’s still what I turn to when I want something quick and comforting.

When my friends at Pure Flavor asked me to create a recipe using three ingredients from their Craft House collection of products, I eyed their Craft House Aurora Long Sweet Peppers and immediately thought they would make a wonderful addition to a Roasted Pepper Quesadilla.

Their sweet and juicy Craft House Mini San Marzano Tomatoes are perfect to use in a salsa to pair with the quesadilla. The outlier of this challenge was their Craft House Shishito Peppers, but then I had the idea to use them as a replacement for traditional jalapeños for pico de gallo, and I actually love how it created a milder version of this fresh salsa!

A roasted pepper quesadilla is the convenient meal you’ll keep coming back to

Quesadillas are a fast and easy meal option, making them perfect for busy weeknights. And melted cheese and carbs are always a satisfying combination. But adding roasted peppers to the quesadilla and a fresh, scratch-made salsa turns this into a more complete and balanced meal.

How to make shishito pepper pico de gallo

To make the pico de gallo, add chopped tomatoes, onion, shishito peppers and cilantro to a bowl. Add lime juice and salt and stir to combine. The recipe makes more than enough pico de gallo for two quesadillas. So feel free to serve this meal with some tortilla chips on the side to snack on the rest!

Variations on this vegetarian quesadillas recipe

• If you can’t find long peppers, red, yellow or orange bell peppers or mini sweet peppers would work great in this recipe.
• Jarred roasted bell peppers will work in a pinch, too and are great if you’re short on time.
• Instead of Monterey Jack Cheese, you could use cheddar, colby or mozzarella. Try pepper jack for a spicy kick!
• If you prefer a spicier pico de gallo, replace the shishito peppers with jalapeño or serrano peppers, which are the more traditional peppers for salsas such as pico de gallo.
• Feel free to use any kind of tomatoes you have on hand for the pico de gallo.

More Mexican inspired recipes to pair with this vegetarian quesadillas recipe

Mexican Street Corn Cucumber Cups

Butternut Squash Mole Nachos

Farro & White Bean Posole Verde

Mexican Chocolate Pots de Creme

If you make this vegetarian roasted pepper quesadillas recipe, leave a comment and rating below, and share it on Instagram with #LePetitEats!

5 from 1 vote

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Roasted Pepper Quesdadilla

This roasted pepper quesadilla is served with a unique shishito pepper pico de gallo. Try it for a fun twist on Mexican cuisine!

Course Appetizer, dinner, lunch, main

Cuisine Mexican

Keyword easy appetizers, easy recipes, healthy Mexican appetizer, mexican dinner

Prep Time 30 minutes

Cook Time 15 minutes

Servings 2

Calories 450 kcal

Author Denisse

Ingredients

For the shishito pico de gallo:

• 1 cup Craft House Mini San Marzano Tomatoes diced
• 1/4 medium onion 1 cup chopped
• 4-6 Craft House Shishito Peppers seeded and finely minced
• 1/4 cup cilantro chopped
• 1 tablespoon lime juice
• 1/4 teaspoon salt

For the quesadillas:

• 2 Craft House Aurora Long Sweet Peppers
• 1 tablespoon butter plus more as needed
• 4 flour tortillas
• 1 cup Monterey jack cheese divided

Instructions

1. To make the pico de gallo, add all ingredients in a bowl and stir to combine. Set aside until ready to use
2. Place peppers directly over to the gas range flame over medium heat. When the peppers begins to blister, rotate. Continue rotating until peppers are blistered and charred on all sides.
3. Remove from heat and place the roasted peppers directly into a ziplock bag or covered container and seal.
4. After about 10 minutes rub the pepper thoroughly to remove the majority of the skin. Cut the peppers open and remove the seeds, then thinly slice.
5. To assemble the quesadillas, divide the cheese and peppers among two tortillas and top with the two remaining tortillas. Heat a large skillet over medium heat and add half of butter. When the butter has melted, add the quesadilla and cook for 2-3 minutes per side. Remove from heat and repeat with remaining butter and second tortilla.
6. Slice quesadillas into wedges and serve with pico de gallo.

Recipe Notes

• If you can’t find long peppers, red, yellow or orange bell peppers or mini sweet peppers would work great in this recipe. Jarred roasted bell peppers will work in a pinch, too and are great if you’re short on time.
• If you prefer a spicier pico de gallo, replace the shishito peppers with jalapeño or serrano peppers, which are the more traditional peppers for salsas such as pico de gallo.
• Feel free to use any kind of tomatoes you have on hand for the pico de gallo.