Roasted Red Pepper Quesadillas are a simple, satisfying meal you can make from pantry staples. I always keep tortillas in the freezer and a few jarred and canned items on hand, so these quesadillas are perfect for nights when you don’t want to stop at the grocery store. With a bit of cheese and a few quick steps, you can have a warm, flavorful dinner in about 15 minutes.
Quesadillas: As Easy as Grilled Cheese
Quesadillas are essentially a quick, Mexican-style grilled cheese—fast to prepare and endlessly adaptable. These roasted red pepper and jalapeño quesadillas were inspired by whatever I had in the fridge and pantry, and they’re great for using up leftovers too. Keeping tortillas in the freezer means I can always pull together a quick meal without a trip to the store.
Pantry Staples Make Them Convenient
You can roast fresh peppers if you prefer, but for convenience I use jarred roasted red peppers and pickled jalapeños. Canned refried black beans make a hearty base and add protein without extra prep. I used mozzarella here, but feel free to substitute your favorite melting cheese—cheddar, Monterey Jack or a Mexican blend all work well.
How to Cook Quesadillas
For a couple of quesadillas, a non-stick or cast-iron skillet is ideal. If you’re making many at once, a griddle or panini press speeds things up. The method is straightforward: warm a skillet, spread fillings on a flour tortilla, fold it over and toast until the cheese melts and the tortilla is crisp. These came together quickly and made a perfect dinner in a pinch.
If you like variety, try different fillings—sriracha salmon quesadillas or breakfast-style fillings are tasty alternatives. Tortillas are versatile and useful for all meals, from breakfast tacos to baked huevos rancheros.
Recipe
Roasted Red Pepper & Jalapeno Quesadillas
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Ingredients
- 1 teaspoon vegetable oil
- 8 flour tortillas small
- 1 (14 oz refried black beans can
- 2 cups mozzarella cheese grated
- 1 (16 oz jarred roasted red peppers drained and patted dry
- 1 (7 oz can nacho jalapeños pickled, sliced
Instructions
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Lightly oil a large skillet and heat over medium.
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Spread refried beans over half of each tortilla, then top with roasted red pepper strips, sliced jalapeños and grated cheese.
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Fold the plain side of the tortilla over the filled side and press down lightly.
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Cook about 5 minutes per side, or until the cheese melts and both sides are golden and crisp.
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Remove from heat and cut each quesadilla in half. A pizza cutter works well for this.
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Serve warm with your favorite salsa or condiment.
Notes
Nutrition
