Roasted Red and Green Pepper Quesadillas Recipe

Roasted Red and Green Pepper Quesadillas Recipe

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45 juta s/d 2.5 milyar listing 2017
Roasted Red and Green Pepper Quesadillas Recipe Roasted Red and Green Pepper Quesadillas Recipe Roasted Red and Green Pepper Quesadillas Recipe, Not just for southwestern Santas, your holiday revelers will love our festive take on this spicy snack. Prep : 45 minutes Roast/ brown : 30 minutes 4 poblano peppers (12 ounces) 2 large red peppers (8 to 10 ounces each) 1 large onion (10 to 12 ounces), cut into 1/4-inch pieces 1 pint grape tomatoes 1 teaspoon vegetable oil 16 soft-taco-size (8-inch) flour tortillas 4 cups shredded Monterey jack cheese (1 pound) 1/2 cup packed fresh cilantro leaves, chopped 5 ripe avocados (2 pounds) 3 tablespoons fresh lime juice 1/2 teaspoon salt Arrange oven rack 5 inches from heat source. Preheat broiler. In broiling pan lined with foil, arrange poblanos and red peppers in single layer. Broil 15 to 20 minutes or until blackened all over, turning occasionally to evenly blacken. Wrap peppers in foil; let cool. In 151/2by 101/2jelly-roll pan, toss onion and tomatoes with oil until coated; arrange in single layer. Broil 12 to 15 minutes or until onion is brown and tomatoes begin to burst, stirring once. Remove from broiler and cool in pan. Reset oven control to 200°F. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; finely chop peppers. Prepare quesadillas: On large work surface, arrange 8 tortillas in single layer. Divide Monterey jack, cilantro, and chopped peppers among tortillas. Top with remaining tortillas. Heat 10-inch skillet on medium until hot. Place one assembled quesadilla in skillet and cook 1 to 3 minutes or until bottom browns. Carefully turn and cook 1 to 3 minutes or until bottom browns. Transfer to clean large cookie sheet and place in warm oven. Repeat until all quesadillas are cooked. Prepare guacamole: Cut avocados in half. Remove and discard seeds and peel, then transfer to large serving bowl. Add lime juice, onion and tomatoes, and salt. Using potato masher or fork, mash until almost smooth with a few chunks remaining. (Makes 5 cups.) Cut each quesadilla into 6 wedges and serve with guacamole on the side. Makes 48 appetizers. Each wedge: About 120 calories, 4g protein, 12g carbohydrate, 7g total fat (2g saturated), 1g fiber, 10mg cholesterol, 200mg sodium. Tip : Check your local big-box store for 5-pound bags of avocados at a fraction of the usual price. You can roast the peppers and the onion and tomatoes up to two days ahead. Just follow the directions in step 1, then wrap and refrigerate each vegetable separately. If you have two skillets, it will speed things up—you can cook the quesadillas two at a time.
Roasted Red and Green Pepper Quesadillas Recipe

Roasted Red and Green Pepper Quesadillas Recipe

Not just for southwestern Santas, your holiday revelers will love our festive take on this spicy snack. Prep : 45 minutes Roast/ brown : 30 minutes
  • 4 poblano peppers (12 ounces)
  • 2 large red peppers (8 to 10 ounces each)
  • 1 large onion (10 to 12 ounces), cut into 1/4-inch pieces
  • 1 pint grape tomatoes
  • 1 teaspoon vegetable oil
  • 16 soft-taco-size (8-inch) flour tortillas
  • 4 cups shredded Monterey jack cheese (1 pound)
  • 1/2 cup packed fresh cilantro leaves, chopped
  • 5 ripe avocados (2 pounds)
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  1. Arrange oven rack 5 inches from heat source. Preheat broiler. In broiling pan lined with foil, arrange poblanos and red peppers in single layer. Broil 15 to 20 minutes or until blackened all over, turning occasionally to evenly blacken. Wrap peppers in foil; let cool. In 151/2" by 101/2" jelly-roll pan, toss onion and tomatoes with oil until coated; arrange in single layer. Broil 12 to 15 minutes or until onion is brown and tomatoes begin to burst, stirring once. Remove from broiler and cool in pan. Reset oven control to 200°F. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; finely chop peppers.
  2. Prepare quesadillas: On large work surface, arrange 8 tortillas in single layer. Divide Monterey jack, cilantro, and chopped peppers among tortillas. Top with remaining tortillas.
  3. Heat 10-inch skillet on medium until hot. Place one assembled quesadilla in skillet and cook 1 to 3 minutes or until bottom browns. Carefully turn and cook 1 to 3 minutes or until bottom browns. Transfer to clean large cookie sheet and place in warm oven. Repeat until all quesadillas are cooked.
  4. Prepare guacamole: Cut avocados in half. Remove and discard seeds and peel, then transfer to large serving bowl. Add lime juice, onion and tomatoes, and salt. Using potato masher or fork, mash until almost smooth with a few chunks remaining. (Makes 5 cups.)
  5. Cut each quesadilla into 6 wedges and serve with guacamole on the side. Makes 48 appetizers.
Each wedge : About 120 calories, 4g protein, 12g carbohydrate, 7g total fat (2g saturated), 1g fiber, 10mg cholesterol, 200mg sodium. Tip : Check your local big-box store for 5-pound bags of avocados at a fraction of the usual price. You can roast the peppers and the onion and tomatoes up to two days ahead. Just follow the directions in step 1, then wrap and refrigerate each vegetable separately. If you have two skillets, it will speed things up—you can cook the quesadillas two at a time. cheese and bell pepper quesadillas, creamy roasted red pepper and tomato soup recipe, roasted red pepper and tomato soup recipe, roasted red pepper and tomato soup recipe slow cooker, roasted red pepper dip recipe, roasted red pepper recipe ideas, spicy roasted red pepper and tomato soup recipe, vegetarian quesadilla, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Roasted Red and Green Pepper Quesadillas Recipe

Article Categories : Holiday Celebrations

Roasted Red and Green Pepper Quesadillas Recipe

Roasted Red and Green Pepper Quesadillas Recipe

Not just for southwestern Santas, your holiday revelers will love our festive take on this spicy snack.

Prep : 45 minutes
Roast/ brown : 30 minutes

  • 4 poblano peppers (12 ounces)
  • 2 large red peppers (8 to 10 ounces each)
  • 1 large onion (10 to 12 ounces), cut into 1/4-inch pieces
  • 1 pint grape tomatoes
  • 1 teaspoon vegetable oil
  • 16 soft-taco-size (8-inch) flour tortillas
  • 4 cups shredded Monterey jack cheese (1 pound)
  • 1/2 cup packed fresh cilantro leaves, chopped
  • 5 ripe avocados (2 pounds)
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  1. Arrange oven rack 5 inches from heat source. Preheat broiler. In broiling pan lined with foil, arrange poblanos and red peppers in single layer. Broil 15 to 20 minutes or until blackened all over, turning occasionally to evenly blacken. Wrap peppers in foil; let cool. In 151/2” by 101/2” jelly-roll pan, toss onion and tomatoes with oil until coated; arrange in single layer. Broil 12 to 15 minutes or until onion is brown and tomatoes begin to burst, stirring once. Remove from broiler and cool in pan. Reset oven control to 200°F. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; finely chop peppers.
  2. Prepare quesadillas: On large work surface, arrange 8 tortillas in single layer. Divide Monterey jack, cilantro, and chopped peppers among tortillas. Top with remaining tortillas.
  3. Heat 10-inch skillet on medium until hot. Place one assembled quesadilla in skillet and cook 1 to 3 minutes or until bottom browns. Carefully turn and cook 1 to 3 minutes or until bottom browns. Transfer to clean large cookie sheet and place in warm oven. Repeat until all quesadillas are cooked.
  4. Prepare guacamole: Cut avocados in half. Remove and discard seeds and peel, then transfer to large serving bowl. Add lime juice, onion and tomatoes, and salt. Using potato masher or fork, mash until almost smooth with a few chunks remaining. (Makes 5 cups.)
  5. Cut each quesadilla into 6 wedges and serve with guacamole on the side. Makes 48 appetizers.

Each wedge : About 120 calories, 4g protein, 12g carbohydrate, 7g total fat (2g saturated), 1g fiber, 10mg cholesterol, 200mg sodium.

Tip : Check your local big-box store for 5-pound bags of avocados at a fraction of the usual price. You can roast the peppers and the onion and tomatoes up to two days ahead. Just follow the directions in step 1, then wrap and refrigerate each vegetable separately. If you have two skillets, it will speed things up—you can cook the quesadillas two at a time.