Roasted Red Pepper and Chipotle Quesadilla {Mexican Quesadilla Recipes}

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Mexican Quesadilla Recipes
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Have you been searching for Mexican Quesadilla Recipes?  You might like this delicious Roasted Red Pepper and Chipotle Quesadilla.    It makes a great week night meal that is full of flavor.

Ingredients

½ Cup Roasted Red Peppers, diced
2 Roma Tomatoes, Seeded, chopped and well drained
2-3 Chipotle Peppers in Adobo, diced
2 Cloves Garlic, minced
8 Sprigs of Cilantro leaves, minced
4 oz. Colby Jack Cheese, shredded
¼ Red Onion, very thinly sliced
4 8” Flour Tortillas
Salt
Black Pepper
2 Tbsp. Oil
2 Avocados
Salsa

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Instructions

  1. In a small bowl combine the Red Peppers, Tomatoes, Chipotles, Garlic and Cilantro. Season with salt and pepper to taste.
  2. On a piece of foil or wax paper, brush two of the tortillas with oil and place oil side down.
  3. Put ¼ of the cheese on each tortilla, maintain a border of about ¾ of an inch to allow for spreading.
  4. Put half of the Red Pepper mixture over the cheese on each tortilla, maintain border.
  5. Put half of the remaining Cheese over the Red Pepper mixture on each tortilla. Don’t forget the border.
  6. Place Onion slices over the cheese.
  7. Top with remaining two tortillas. Do not oil them yet.
  8. Heat a nonstick skillet over medium heat. Let it warm for about 3 minutes before you start cooking.
  9. Place quesadilla oiled side down. Place a pot or flat bottomed plate on top of the quesadilla to press it down to ensure even browning. Let cook until golden brown, 2-3 minutes.
  10. Just before flipping oil top of quesadilla, return pan or plate on top, cook another 2-3 minutes until golden. Remove and let cool 2-3 minutes before cutting so the filling doesn’t get forced out.
  11. Cut into quarters and serve with Salsa and sliced Avocados.

Roasted Red Pepper and Chipotle Quesadilla {Mexican Quesadilla Recipes}
 
Ingredients
  • ½ Cup Roasted Red Peppers, diced
  • 2 Roma Tomatoes, Seeded, chopped and well drained
  • 2-3 Chipotle Peppers in Adobo, diced
  • 2 Cloves Garlic, minced
  • 8 Sprigs of Cilantro leaves, minced
  • 4 oz. Colby Jack Cheese, shredded
  • ¼ Red Onion, very thinly sliced
  • 4 8” Flour Tortillas
  • Salt
  • Black Pepper
  • 2 Tbsp. Oil
  • 2 Avocados
  • Salsa
Instructions
  1. In a small bowl combine the Red Peppers, Tomatoes, Chipotles, Garlic and Cilantro. Season with salt and pepper to taste.
  2. On a piece of foil or wax paper brush two of the tortillas with oil and place oil side down.
  3. Put ¼ of the cheese on each tortilla, maintain a border of about ¾ of an inch to allow for spreading.
  4. Put half of the Red Pepper mixture over the cheese on each tortilla, maintain border.
  5. Put half of the remaining Cheese over the Red Pepper mixture on each tortilla. Don’t forget the border.
  6. Place Onion slices over the cheese.
  7. Top with remaining two tortillas. Do not oil them yet.
  8. Heat a nonstick skillet over medium heat. Let it warm for about 3 minutes before you start cooking.
  9. Place quesadilla oiled side down. Place a pot or flat bottomed plate on top of the quesadilla to press it down to ensure even browning. Let cook until golden brown, 2-3 minutes.
  10. Just before flipping oil top of quesadilla, return pan or plate on top, cook another 2-3 minutes until golden. Remove and let cool 2-3 minutes before cutting so the filling doesn’t get forced out.
  11. Cut into quarters and serve with Salsa and sliced Avocados.

 

What are your favorite Mexican Quesadilla Recipes?

You might also like this Mexican Chicken in Crockpot Recipe!


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