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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.