Add these Roasted Bell Pepper Quesadillas to your dinner rotation soon. Using sweet roasted peppers, sharp cheddar cheese, a few spices and served with avocado and sour cream. Great for lunches and quick dinners.
Originally published May 28th, 2015. Updated on April 20th, 2023 to include new photos, recipes tips, frequently asked questions and more relevant information.
Hands up if you love all things Tex-Mex? Well, mine are flying up! I love all things wraps,tacos, fajitas, rice, spice. If you look around the blog, you find dishes like Mexican Spiced Rice, Fish Tacos with a Mango Salsa, Loaded Veggie Nachos and so much more. So I no stranger to flavours south of the boarder.
If you love Tex-Mex as much as we do, keep reading and put these on the table soon!
What are These Quesadillas Like
- Difficulty – Really easy and quick to put together. You do have to roast the peppers though and that takes about 30 minutes.
- Taste – These quesadillas have a fantastic fresh flavour with a hint of spice! They would make a great appetizer or lunch idea.
- Serving – This recipes serves two people, but you can easily adjust the serving in the recipe card below.
Ingredients
- Bell peppers – I used red, green and yellow bell peppers.
- Seasoning – I seasoned the peppers with cumin, salt and chili flakes.
- Olive oil – This was used to drizzle over the peppers and to cook the quesadillas.
- Tortilla wraps – I used medium sized flour tortilla wraps.
- Cheese – This recipes uses grated cheddar cheese.
- Toppings to serve – To serve on the side I suggest basic sour cream and avocado.
NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.
Instructions
- Cook the peppers – Preheat oven to 350 degrees F. Put the red peppers on a baking sheet and evenly sprinkle over the cumin, chili flakes and salt. Drizzle over one tablespoon of the olive oil and give a good toss. Roast in oven for about 25 – 30 minutes until soft. Remove from oven.
- Assemble quesadillas – Lay out two tortilla wraps. Evenly spread over the peppers on each tortilla wrap. Sprinkle over cheddar cheese and place the other tortilla wrap on top.
- Cook quesadillas – Heat a skillet over medium to high heat and add olive oil. Place the two quesadillas in the pan. Cook for about 3 minutes and then flip them over and cook for a further 2-3 minutes until they are golden and the cheese has melted.
- Serve – Remove from heat and cut into 4 quarters. Serve with fresh avocado and sour cream.
Recipe Tips
Prep ahead – If you want to save time, you can prep and cook the peppers up to a day before putting these together.
Substitutions
- Bell Peppers – I used three colours of bell peppers, you could just choose red. As well, onions would make a great addition as well.
- Tortillas – I used regular sized flour tortillas. Alternatively you could use mini tortillas or you could use corn tortillas to make them gluten free.
- Cheese – This recipe uses sharp cheddar cheese. Use whatever cheese you like. Monterrey Jack, Gouda, Havarti and just a few other options.
- Cooking method – These peppers were roasted in the oven. You can easily sautee them on the stove top.
To sautee peppers: Heat a large skillet over medium heat and add one tablespoon of olive oil. Add the peppers with the seasonings and give a really good stir.
Frequently Asked Questions
Often if you overfill the quesadillas or use saucy ingredients, they will not go as crispy as you would like. It’s a good idea to heat them in a little oil over medium to high heat to get a crisp tortilla.
Oil works best for frying tortillas. Oil is 100% fat and it will brown the tortillas and make them extra crispy.
Roasted Red Pepper Quesadillas
Ingredients
- 3 Bell Peppers thinly sliced
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon chili flakes
- 2 tablespoons olive oil divided
- 4 Flour Tortilla Wraps
- 3/4 cup cheddar cheese grated
- 2 avocados halved and cut into slices
- Sour cream
Instructions
- Preheat oven to 350 degrees F. Put the red peppers on a baking sheet and evenly sprinkle over the cumin, chili flakes and salt. Drizzle over one tablespoon of the olive oil and give a good toss. Roast in oven for about 25 – 30 minutes until soft. Remove from oven.
- Lay out two tortilla wraps. Evenly spread over the peppers on each tortilla wrap. Sprinkle over cheddar cheese and place the other tortilla wrap on top.
- Heat a skillet over medium to high heat and add olive oil. Place the two quesadillas in the pan. Cook for about 3 minutes and then flip them over and cook for a further 2-3 minutes until they are golden and the cheese has melted.
- Remove from heat and cut into 4 quarters. Serve with fresh avocado and sour cream.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
