Quesadilla of Sweet Peppers

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This recipe is similar to my recipe of “Flor de Calabaza Quesadilla” but this one uses sweet roasted peppers. These quesadillas were served as appetizers but I had my guests “roll their own”. BBQ’s are casual events. I prepared the ingredients, then asked my guests had to have fun making their own quesadillas on the outdoor grill. This gave me time to focus on my grilling tasks while they were busy interacting with and eating quesadillas.

Let’s get started.

Ingredients

Makes 8+ quesadillas

1lb sweet peppers roasted

1 tablespoon olive oil

½ cup scallions diced

1 clove garlic minced

1 or 2 jalapeños deseeded and finely chopped

½ cup chopped tomato

Optional ½ cup zucchini, cut in 1/4 inch cubes (or other summer squash)

½ cup fresh cilantro leaves (don’t chop leaves)

¾ cup grated Monterrey Jack, Oaxacan or other melting cheese.

Salt and pepper to taste

1 dozen flour tortillas (or corn)

Roast the sweet peppers under the broiler, on all sides. Cool slightly, place them in a plastic bag and when completely, cool peel, and cut into thin strips.

Optional Place zucchini slices into boiling water, bring water back to boiling and cook squash for 1 minute, remove squash and set aside to drain.

Heat oil to medium hot in a 10 inch skillet. Sauté scallions, garlic and jalapeños 1 minute; add tomato, zucchini and sauté mixture 2 minutes. Add sweet peppers and sauté gently for 2 minutes. Season with salt and pepper to taste.

Assembling quesadillas:

Using a comal or pancake griddle slightly heat the tortilla both sides just enough to make it pliable. Spoon the filling onto one side, top with cheese and cilantro, fold in half and heat on both sides to melt the cheese until the tortilla is golden on each side.