Description
This Roasted Pepper Quesadilla recipe is a flavorful and vibrant Mexican-inspired dish featuring blistered and charred Aurora long sweet peppers, melted Monterey Jack cheese, and a fresh pico de gallo made from mini San Marzano tomatoes, shishito peppers, and cilantro. Perfectly crispy on the outside and cheesy inside, it combines smoky, spicy, and tangy flavors with a creamy texture, ideal for a quick and satisfying meal.
Ingredients
Pico de Gallo
- 1 cup Craft House Mini San Marzano Tomatoes, diced
- 1/4 medium onion (1 cup chopped)
- 4-6 Craft House Shishito Peppers, seeded and finely minced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Quesadilla
- 2 Craft House Aurora Long Sweet Peppers
- 1 tablespoon butter (plus more as needed)
- 4 flour tortillas
- 1 cup Monterey Jack cheese, divided
Instructions
- Prepare the pico de gallo: In a bowl, combine diced mini San Marzano tomatoes, chopped onion, minced shishito peppers, cilantro, lime juice, and salt. Stir well to mix all ingredients and let it sit aside while you prepare the rest of the dish.
- Roast the long sweet peppers: Place the Aurora long sweet peppers directly on a medium flame over a gas range burner. Allow the peppers to blister and char, rotating them regularly until all sides are evenly blackened and blistered.
- Steam the roasted peppers: Remove the charred peppers from heat and immediately place them into a sealed ziplock bag or covered container. This steaming step helps loosen the skin for easy removal. Leave them in the sealed environment for about 10 minutes.
- Peel and slice the peppers: After steaming, rub the skins off the peppers thoroughly to remove most of the charred skin. Cut each pepper open, remove the seeds, and slice the flesh into thin strips ready for the quesadilla filling.
- Assemble and cook the quesadillas: Divide the Monterey Jack cheese and sliced roasted peppers evenly onto two flour tortillas. Top these with the remaining two tortillas to form two quesadillas. Heat a large skillet over medium heat and melt half the butter. Place one quesadilla in the skillet, cooking for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted. Remove and repeat with the second quesadilla, adding more butter as needed.
- Serve: Slice each quesadilla into wedges and serve warm, accompanied by the fresh pico de gallo for dipping or topping.
Notes
- Using a gas burner for roasting peppers adds a smoky flavor and helps blister the skin evenly.
- Sealing the roasted peppers in a bag to steam is important for easy peeling.
- Adjust the number of shishito peppers in the pico de gallo to control the spice level.
- Butter can be substituted with oil for a dairy-free version, but butter adds a rich flavor to the quesadillas.
- For a crispier quesadilla, press down gently with a spatula while cooking.
- This recipe serves 2 but can easily be scaled up for more servings.
