Three Pepper Quesadillas Recipes

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THREE PEPPER QUESADILLAS



Three Pepper Quesadillas image

Every bite into these Three Pepper Quesadillas reveals a colorful rainbow of peppers and creamy, cheesy goodness.

Provided by My Food and Family

Categories     Meal Recipes

Time 30m

Yield 30 servings, 1 piece each

Number Of Ingredients 10

1 cup thin green pepper strips
1 cup thin red pepper strips
1 cup thin yellow pepper strips
1/2 cup thin onion slices
1/3 cup butter or margarine
1/2 tsp. ground cumin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
10 flour tortillas (6 inch)
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa

Steps:

  • Preheat oven to 425°F. Cook and stir peppers and onion in butter in large skillet on medium-high heat until crisp-tender. Stir in cumin. Drain, reserving liquid.
  • Beat cream cheese and cheddar cheese with electric mixer on medium speed until well blended. Spoon 2 Tbsp. cheese mixture onto each tortilla; top each evenly with pepper mixture. Fold tortillas in half; place on ungreased baking sheet. Brush with reserved liquid.
  • Bake 10 minutes or until heated through. Cut each tortilla into thirds. Serve warm with salsa.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 1 g, Protein 3 g

THREE CHEESE QUESADILLAS



Three Cheese Quesadillas image

Provided by Aida Mollenkamp

Categories     appetizer

Time 17m

Yield 6 quesadillas

Number Of Ingredients 7

4 medium roasted jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
1 cup shredded jack cheese
1 cup shredded Cheddar
1 cup shredded provolone cheese
2 tablespoons chopped cilantro leaves
6 (6-inch) flour tortillas
Tomatillo Salsa, for serving

Steps:

  • Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.
  • Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds.
  • Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with tomatillo salsa.

PEPPER QUESADILLAS



Pepper Quesadillas image

Bell peppers add color and flavor to quesadillas stuffed with Monterey Jack and goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 5

6 ounces Monterey Jack cheese, grated (about 1 1/2 cups)
Four 6-inch flour tortillas
1 red or yellow bell pepper, seeds and stem removed, thinly sliced
1 medium jalapeno pepper, seeds and stem removed, thinly sliced
3 ounces soft goat cheese, crumbled

Steps:

  • Place a quarter of the Monterey Jack cheese on half of a flour tortilla. Top with 5 to 6 strips of red and jalapeno peppers. Place a quarter of the crumbled goat cheese on top of peppers, and fold tortilla in half. Press lightly to seal tortilla closed. Repeat process with remaining 3 tortillas, and set aside.
  • Place a folded tortilla in a medium saute pan over medium heat, or on a grill over indirect heat, and cook 1 to 2 minutes on each side, until cheese is melted. Repeat with remaining tortillas.

THREE CHEESE QUESADILLA



Three Cheese Quesadilla image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 24 pieces

Number Of Ingredients 10

Butter, for sauteeing
10 (10-inch) flour tortillas
1 medium wheel double cream brie cheese
1 cup grated Swiss cheese
1 cup Cheddar
2 large sweet onions, sliced and grilled
2 to 3 roasted red bell peppers, julienne
6 grilled chicken breasts, sliced thinly
1 cup sour cream
3 tablespoons minced chives

Steps:

  • Place a 10-inch saute pan over medium heat. Place butter in the pan, followed by a flour tortilla. Lay some of the cheeses in first, see Cook's Note.
  • Add onions, peppers, chicken, top with a little more cheese, and cover with a second tortilla. Place a lid on the saute pan, and let sit for 3 to 4 minutes or until golden brown before flipping. Flip and cook until golden brown on both sides. Repeat with remaining tortillas and ingredients. Allow the quesadilla to cool before cutting, about 2 minutes. Cut into pie shapes. Place a dollop of sour cream and chives on top. Enjoy.

THREE PEPPER QUESADILLAS



Three Pepper Quesadillas image

We love these appetizer quesadillas and serve them often at parties. The recipe came from a community cookbook called Simple Elegance and it is one of our favorties.

Provided by Lvs2Cook

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup green pepper, thinly sliced
1 cup yellow bell pepper, thinly sliced
1 cup red bell pepper, thinly sliced
1 cup onion, thinly sliced
1/4 cup butter
1/4 teaspoon cumin
1 (4 ounce) can chopped green chilies, undrained
1 (8 ounce) package cream cheese, softened
8 ounces cheddar cheese, grated
1 (18 ounce) package homestyle burrito-size flour tortillas
butter
cumin or chili powder, to taste
8 ounces sour cream
1/4 cup salsa

Steps:

  • Saute peppers and onions in margarine in a large skillet.
  • Stir in cumin.
  • Spoon out any liquid in the skillet.
  • Set pepper mixture aside.
  • In a small bowl, combine green chilies, cream cheese and cheddar cheese (the recipe may be made ahead up to this point).
  • Assemble quesadillas as follows: spread about 3-4 tablespoons of cheese mixture on 1/2 of a flour tortilla.
  • Top with sauteed peppers and onions.
  • Fold over.
  • Very lightly spread butter on the top of the folded tortilla and sprinkle with cumin or chili powder.
  • Place on cookie sheet and bake in preheated 400º oven for 10-15 minutes or until bubbly and lightly browned.
  • Cut into thirds or fourths.
  • Mix sour cream and salsa together and serve as a dip with the cut quesadillas.

Nutrition Facts : Calories 733.6, Fat 47.9, SaturatedFat 26.4, Cholesterol 122.5, Sodium 1067.5, Carbohydrate 56.2, Fiber 4.7, Sugar 8.5, Protein 21.2

CRISPY-EDGED QUESADILLA



Crispy-Edged Quesadilla image

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course

Time 10m

Yield 1 quesadilla

Number Of Ingredients 3

2 teaspoons oil (such as olive, grapeseed or sunflower oil)
1 (8-inch) flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)

Steps:

  • Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
  • Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
  • Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

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