Roasted Red Pepper & Cheese Quesadillas

A Mexican specialty, these Roasted Red Pepper Quesadillas are both protein rich and delicious. They’re packed full of  black beans, roasted red peppers, a touch of bacon & just plain oozing with cheese. Great as an appetizer or a filling dinner.

Roasted Red Pepper Quesadillas | 2CookinMamas

Once a week is the perfect time to slip in a healthy and delicious “almost” meatless meal. I love the flavor of onions and garlic cooked in bacon fat so that is a must have in our family but you can use olive oil or coconut oil for cooking the onion and garlic and be one up on all us bacon lovers.

Roasted Red Pepper Quesadillas prep

And adding this meatless, if you go the way of coconut oil, meal in one of the most popular formats, a quesadilla, is probably a winner from the word go. The combo of roasted peppers, garlic, black beans and cheese gives this dish a nice mix of spicy and sweet flavors and a healthy boost of nutrients.

My husband voiced his appreciation and told me I could make it again any time I wanted. High praise indeed!

ROASTED RED PEPPER QUESADILLAS

Roasted Red Pepper Quesadillas are both protein rich and delicious, filled with black beans, roasted red peppers, bacon & oozing with cheese.

Servings: 2 servings
Calories: 925 kcal
Author: Linda Warren
Ingredients
  • pieces bacon, cooked and crumbled (for meatless option use olive oil or coconut oil)
  • sweet onion, sliced in thin strips
  • garlic cloves, minced
  • cup  roasted red peppers, sliced in thin strips
  • whole wheat tortillas or gluten free tortillas
  • 1 can black beans, drained and rinsed
  • cup Cheddar cheese, shredded
Directions
  1. Cook bacon until crisp in medium non-stick skillet. Remove bacon. Skip this step if going completely meatless.
  2. Add onion and garlic to bacon fat (or olive oil if going meatless) and saute until soft and translucent, about 5 minutes. 
  3. Add roasted red peppers and saute for an additional 2 minutes. Remove vegetables from pan and let them drain. 
  4. Wash pan clean and make sure to dry it well. Place pan back on burner and heat over medium high heat. 

  5. Place 1 tortilla in hot pan and brown on one side. Repeat with other tortillas. 
  6. For the next part you will have to do one quesadilla at a time unless you have 2 pans you can use. Return 1 tortilla to pan with uncooked side down and spoon 1/2 of the vegetable mixture, black beans, crumbled bacon and cheddar cheese on top. Cover with other tortilla, cooked side down. Press down with a spatula. 
  7. Cook until the cheese just starts to melt and the bottom of the tortilla is browned and crisp. Using a large wide spatula and your hand, carefully flip the quesadilla. Cook until the other side of the tortilla is brown and crisp and cheese is completely melted. 
  8. Remove from pan and repeat with other 2 tortillas. Cut each into wedges with pizza cutter. Serve with sides of salsa and sour cream or plain yogurt.
Nutrition Facts
ROASTED RED PEPPER QUESADILLAS
Amount Per Serving
Calories 925 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 20g 100%
Cholesterol 88mg 29%
Sodium 2849mg 119%
Potassium 979mg 28%
Total Carbohydrates 94g 31%
Dietary Fiber 20g 80%
Sugars 12g
Protein 41g 82%
Vitamin A 23.6%
Vitamin C 78.6%
Calcium 69.7%
Iron 38.2%
* Percent Daily Values are based on a 2000 calorie diet.

Wine Pairing: Serve with Prosecco, Sauvignon Blanc or, if you are a red wine lover, a Syrah.

 

DON’T MISS A RECIPE!

FACEBOOK | TWITTER | INSTAGRAM | PINTEREST

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.