Cheesy Chipotle Bbq Quesadillas With Bell Pepper Onion Pico De Gallo Ranch Crema Recipes

CHEESY CHIPOTLE BBQ QUESADILLAS WITH BELL PEPPER, ONION, PICO DE GALLO & RANCH CREMA

Steps:

• • Adjust rack to top position and heat broiler to high. Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Dice tomato. Finely chop cilantro. Quarter lime.
• • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and sliced onion; cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add BBQ Seasoning and a pinch of chipotle powder (add more if you like things spicy). Season with salt and pepper. • Cook, stirring occasionally, until veggies are softened and lightly browned, 2-3 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Turn off heat.
• • While veggies cook, in a medium bowl, combine tomato, cilantro, minced onion, and a squeeze of lime juice. Season generously with salt and pepper. • In a small bowl, combine sour cream and half the ranch dressing (you'll use the rest in the next step). Season with salt and pepper.
• • In a second medium bowl, mix together pepper jack, cheddar, and remaining ranch dressing; stir until thoroughly combined.
• • Rub one side of each tortilla with a drizzle of oil. Place tortillas oiled sides down on a baking sheet. Add half the cheese mixture to one half of each tortilla. Top with veggies and remaining cheese mixture. Fold tortillas in half to create quesadillas.
• • Broil quesadillas on top rack until golden brown, 1-2 minutes per side. TIP: Watch carefully to avoid burning. • Cut quesadillas into wedges and divide between plates. Top with pico de gallo and drizzle with ranch crema. Serve with remaining lime wedges on the side.

CHEESE QUESADILLAS WITH GRILLED PEPPERS

Steps:

• Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.
• Toss bell peppers, jalapenos and onions with olive oil.
• Grill vegetable mixture, tossing frequently, until tender and lightly charred (about 7 minutes).
• Cool down grill to low by spreading coals out or reducing flame.
• Coat one side of 3 of the tortillas with nonstick cooking spray.
• Spread 1/3 of the veggies on each tortilla.
• Top tortillas with cheese, place another tortilla on top of each and press firmly together.
• Spray tops of tortillas with nonstick cooking spray.
• Grill each quesadilla until cheese is melted and tortilla is lightly toasted (about 4 minutes).
• Flip and grill other side for 2 to 3 minutes.
• Remove from grill and keep warm.
• Repeat with remaining quesadillas (how many you can cook at once is dependant on the size of your grill).
• Cut warm quesadillas into wedges and serve immediately.