Description

This pepper quesadilla recipe combines sautéed bell peppers, melty cheese, and warm tortillas for a quick, flavorful vegetarian meal. It’s easy to customize with plant-based cheeses, beans, or veggies for weeknight dinners, packed lunches, or satisfying snacks.

Ingredients

Scale

3 cups bell peppers, sliced

1/2 medium onion, sliced

1 1/2 cups shredded cheese or vegan cheese

4 medium flour tortillas

1 tbsp olive oil

salt and pepper to taste

1/2 cup black beans (optional)

1/4 cup corn kernels (optional)

1 cup spinach or kale (optional)

1 avocado, sliced (optional)

1 jalapeno or poblano, sliced (optional)

1 tsp lime juice (optional)

cilantro for garnish (optional)

1/2 tsp cumin powder

1/4 tsp smoked paprika

1/4 tsp chili flakes

Instructions

1. Wash and slice bell peppers and onion into thin strips and pat dry.

2. Heat olive oil in a nonstick skillet over medium heat, add onion and sauté until translucent.

3. Add bell peppers, season with salt, pepper, cumin, smoked paprika, and chili flakes; cook for 4–6 minutes until slightly caramelized.

4. Lay a tortilla flat, sprinkle half the cheese, add the sautéed vegetables and optional fillings, top with remaining cheese and another tortilla.

5. Toast the assembled quesadilla in a lightly oiled skillet over medium heat for 2–3 minutes per side until golden and crisp, then let rest for one minute before slicing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: main course
Method: pan-frying
Cuisine: mexican

Nutrition

Serving Size: 1/2 quesadilla
Calories: 280
Fat: 12
Carbohydrates: 32
Fiber: 5
Protein: 10

Keywords: pepper quesadilla, vegetable quesadillas, vegan quesadilla, meatless quesadilla, veggie wraps, vegetarian quesadilla, healthy snacks, quick dinner