Roasted Red Pepper And Mushroom Quesadillas Recipes

SWEET RED PEPPER & MUSHROOM QUESADILLAS

Steps:

• Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes).
• Stir in tomatoes& peppers; simmer another 5 minutes.
• Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each.
• Top with cheese& remaining tortillas.
• Bake at 350F for 10 minutes or until cheese melts.
• Cut into quarters& serve with salsa, sour cream& guacamole.

ROASTED RED PEPPER QUESADILLAS

Steps:

• Cook bacon until crisp in medium non-stick skillet. Remove bacon. Skip this step if you want it meatless.
• Add onion and garlic to bacon fat (or olive oil if vegetarian) and sauté until soft and translucent, about 5 minutes.
• Add roasted red peppers and saute for an additional 2 minutes. Remove vegetables from pan and let them drain.
• Wash pan clean and make sure to dry it well. Place pan back on burner and heat over medium heat. You want to give the cheese time to melt without burning the tortilla.
• Place 1 tortilla in hot pan and brown on one side. Repeat with other tortillas.

CREAMY MUSHROOM , PEPPER & CHEESE QUESADILLAS

Steps:

• Heat oil in large skillet over medium-high heat. Add garlic, onion, bell peppers, mushrooms, jalapeños, salt and pepper. Cook, stirring occasionally, 7-9 minutes or until the vegetables are soft. Transfer to bowl and cool. Stir mayonnaise into cooled mushrooms.
• Place tortillas on work surface. Sprinkle with cheese and top with mushroom mixture. Fold each in half to form a semi-circle. Wipe out skillet and return to stove over medium heat. When hot, add quesadillas 2 at a time to skillet. Cook 1-2 minutes per side or until lightly golden and cheese melts. Repeat with remaining quesadillas and serve immediately.
• Optional: You can heat in microwave oven if you don`t want your tortillas crispy!

CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS

Steps:

• Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
• Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

ROASTED RED PEPPER & GOAT CHEESE QUESADILLAS

Steps:

• Lay out 6 tortillas on a table.
• Divide the Chavrie® up evenly among the tortillas and spread out to the edges.
• Drain the peppers and slice in 1/4 inch strips.
• Evenly distribute the roasted red peppers strips among the cheese on the tortillas.
• Top each with the remaining tortillas.
• Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy.
• Place on a towel to drain.
• Cut each quesadilla into six wedges and serve with your favorite salsa.

VEGGIE QUESADILLA W/ PEPPERS, MUSHROOMS, ONIONS, SPINACH

Steps:

• Heat oil in medium sauce pan or skillet on medium heat.
• Add bell pepper and onion and saute until onion is tender.
• Add mushrooms and saute 3-4 minutes more.
• Add spinach and saute on medium-low until spinach is slighly wilted.
• Add cumin and cayenne and mix well.
• Remove from heat.
• On griddle or skillet pre-heated to medium heat, place one tortilla at a time to warm slightly.
• Remove tortilla from heat and put 1/3 of veggie mixture and one ounce of cheese on one half of tortilla. Fold in half. Do this for each tortilla.
• Turn heat on griddle or skillet to medium-high and cook each quesadilla for 4-6 minutes, flipping over halfway through.
• The quesadilla is ready when the tortilla is slightly brown and the cheese is melted.
• Allow to cool slightly for 1-2 minutes before cutting into wedges.
• Serve with sour cream and salsa on the side.