Cheese and Pepper Quesadilla

Cheese Quesadillas – gooey yet crispy, simple to make but delicious, and perfect to eat as a midweek meal. The melted cheese holds the filling in place and provides a soft middle layer, while the peppers and corn provide the perfect crunch. The tortillas when cooked properly provide both – a good structure along with a crisp outer layer which makes the quesadillas absolutely divine.

They are extremely easy to make, and use very few ingredients! They are very versatile and can be adjusted to your preference – from avocado to sautéed vegetables or caramelised onions and jalapeños, there are countless options. However peppers and cheese is a classic combination as the freshness of the pepper balances the cheese to provide the perfect flavour.

It is typically eaten with Mexican dips such as salsa, Guacamole and sour cream, and each of these can elevate the dish to a new level. They all provide additional freshness and spiciness to the dish. This Quesadilla is a simple yet irresistible item which is perfect to satisfy most appetites, especially hungry teenagers!!

.

Step by Step pictures for assembling Quesadillas:

.

.

Helpful tips and tricks for making Cheese and Pepper Quesadillas :

• Do not overstuff the Quesadillas with the filling, as it will ooze out from the sides and make it a bit messy when eating..
• This recipe can easily be made vegan by using vegan cheese.
• You can swap the Red Leicester cheese for any melting cheese of your choice.
•  I prefer flour tortillas for quesadillas as they get nicely crispy in the pan without breaking apart when you fold or cut them.
• Use very little oil or butter in the pan when cooking the quesadillas. Too much and the tortilla ends up soggy and greasy instead of crispy.

.

.

Cheese and Pepper Quesadilla

Serves: 6 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Pin

Print

Ingredients

• 1 cup grated Cheddar cheese
• 1 cup grated Red Leicester
• 1/2 cup chopped coriander
• 1 small red pepper, diced
• 1 small green pepper, diced
• 1/2 cup corn (fresh or canned)
• 2-3 spring onions, chopped
• 1-2 green chillies (optional)
• 1 tsp Tex-Mex seasoning
• Tortillas

method

1. In a large bowl mix the grated cheese, chopped coriander, diced peppers, corn, chopped spring onions, green chillies and Tex-Mex seasoning.
2. Sprinkle a handful of the mix on a tortilla and fold it over to create a half-moon shape. I prefer to make 1 quesadilla with only 1 tortilla folded over as it's easier to flip . You can assemble them in advance and keep refrigerated until you need them.
3. Put a non-stick frying one medium heat, use a little bit of oil and cook the quesadilla on each side for a minute or two until they are golden and crispy on the outside and the filling is oozy. 
4. Transfer the quesadilla to a cutting board. Cut them into quarters and serve it hot with your choice of condiments, I enjoy eating them with sour cream and guacamole. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!