Roasted Red Pepper And Mushroom Quesadillas Recipes

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.

ROASTED RED PEPPER& JALAPENO QUESADILLAS

Steps:

• Lightly oil a large skillet over medium heat.
• Spread beans over half of each tortilla, then roasted pepper, jalapeno and cheese.
• Fold the ungarnished side over the filled side, pressing down lightly.
• Cook 5 minutes on each side or until cheese is melted and both sides are toasted.
• Remove from heat and cut each quesadilla in half. (a pizza wheel works great for this)
• Serve with salsa.

ROASTED RED PEPPER AND MUSHROOM QUESADILLAS

Steps:

• Preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper. Slice bell pepper in half and remove stem and seeds. Julienne bell pepper and thinly slice mushrooms.
• Place your sliced mushrooms and julienne bell peppers in a large mixing bowl. Drizzle avocado oil, sprinkle salt, pepper, garlic powder, oregano, and cumin. Stir making sure red bell peppers and mushrooms are fully coated with oil and spices.
• Evenly spread prepped veggies over lined baking sheet pan. Place veggies in preheated oven and roast for 12 minutes.
• Remove veggies from oven and divide into three equal sides. Set aside and grease griddle or cast iron skillet with more avocado oil. Bring to a heat on medium heat.
• Place tortilla on heated surface and scoop veggies onto one half of the tortilla. Scoop enough to cover the whole half of the tortilla. Take a handful of cheese and spread over veggies.
• Use a spatula to flip other half of tortilla over cheese and veggies. If any veggies or cheese fall out while you're folding the tortilla, use spatula to stick back into the quesadilla. Press down gently on quesadilla with spatula.
• Pan fry for 1-2 minutes. Gently flip over and pan fry on the other side for 1-2 minutes again. Remove from heat and set aside. Place next tortilla and repeat again, then once again with the third tortilla. If you want the cheese to melt more or tortillas to get warmer, leave for an extra minute on both sides.
• Slice quesadillas in half down the middle forming 2 slices. Serve immediately while still warm with favorite dip such as sour cream, salsa or guacamole.

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.

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.

MUSHROOM AND ROASTED RED PEPPER TORTILLA

Steps:

• Heat 1/4 cup oil in large ovenproof skillet over medium heat. Add potatoes; simmer in oil 3 minutes. Add onion; sauté until potatoes and onion are almost soft, about 5 minutes. Add mushrooms; sauté until vegetables are soft, about 7 minutes. Add red peppers; sauté 4 minutes. Using slotted spoon, transfer vegetables to large bowl. Cool slightly. Wipe out skillet.
• Preheat broiler. Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables. Heat 1/4 cup oil in same skillet over medium-high heat. Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes. Cover skillet; cook until eggs are cooked through, about 3 minutes. Uncover and broil until top is brown, about 3 minutes.
• Slide spatula around edges and under tortilla to loosen. Slide tortilla onto large plate. Serve warm or at room temperature.

GOAT CHEESE QUESADILLAS WITH ROASTED RED PEPPER SAUCE

Steps:

• Make sauce:
• In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)
• Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto, and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter.
• Heat a griddle or well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking. Cook quesadilla, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.
• To Roast Peppers:
• Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on a rack of a broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.