Best 7 Cheese Quesadillas With Grilled Peppers Recipes

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Are you looking for a quick and easy meal that is packed with flavor? Look no further than these mouthwatering Cheese Quesadillas with Grilled Peppers! Made with simple ingredients and bursting with cheesy goodness, these quesadillas are a hit with people of all ages. The combination of gooey cheese, smoky grilled peppers, and crispy tortillas creates a taste sensation that will leave you craving more.

In this article, we will provide you with not just one, but three delectable recipes for Cheese Quesadillas with Grilled Peppers. Each recipe offers a unique twist on this classic dish, ensuring that there is something for everyone to enjoy. Whether you prefer a traditional quesadilla with just cheese and peppers, or one loaded with additional ingredients like chicken, black beans, or corn, we have you covered. So, gather your ingredients, heat up your skillet, and get ready to embark on a culinary journey that will tantalize your taste buds.

Here are our top 7 tried and tested recipes!

GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS



Grilled Steak, Chipotle and Pepper Jack Quesadillas image

If you're feeling bold, use both chopped chipotle chiles and their adobo sauce to make these pepper jack quesadillas extraspicy.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 12

1 clove garlic, minced
1/4 teaspoon ground cumin
Juice of half lime
Juice of half orange
Kosher salt
8 ounces cleaned and trimmed skirt steak
Olive oil, for oiling the grill grates
Four 10-inch (burrito size) flour tortillas
2 cups shredded pepper-jack cheese
1 to 2 chipotle in adobo, chopped, plus 1 to 2 tablespoons sauce
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

Steps:

  • Preheat an outdoor grill over medium.
  • Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
  • Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  • Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  • Cut into triangles and serve with guacamole, salsa, scallions and sour cream.

GRILLED CHEESE QUESADILLAS



Grilled Cheese Quesadillas image

Make and share this Grilled Cheese Quesadillas recipe from Food.com.

Provided by JackieOhNo

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/4 cups shredded sharp cheddar cheese (about 4-1/2 oz.)
1 cup shredded monterey jack cheese (about 4 oz.)
6 flour tortillas (6-8 inches)
4 scallions, cut diagonally into thin slices

Steps:

  • Combine cheeses. Lightly butter sheet of aluminum foil 3-4 inches larger than tortillas. Place tortilla on middle of foil; sprinkle one-thired of the cheese over tortilla, then one-third of the scallions. Top with second tortilla and press lightly together. Fold foil loosely over edge of tortillas, leaving most of the top exposed. Repeat with remaining tortillas, cheese, and scallions.
  • When grill is waqrming and before it is hot enough to grill meat, place 1 or 2 foil packages, foil side down, on grill. (They can also be grilled under the broiler. Broil, foil side down, 6 inches from heat until cheese melts, about 4 minutes.) Grill until cheese melts, about 4 minutes. dlip packages and grill until top is lightly toasted, 1-2 minutes.
  • Immediately cut each quesadilla into 6 wedges and serve hot. Grill remaining quesadilas.

Nutrition Facts : Calories 261.9, Fat 15.8, SaturatedFat 9.1, Cholesterol 41.5, Sodium 439.5, Carbohydrate 16.6, Fiber 1.2, Sugar 1, Protein 13.1

CHEESY QUESADILLAS



Cheesy Quesadillas image

We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 servings.

Number Of Ingredients 3

4 flour tortillas (8 inches), warmed
1-1/2 cups shredded Mexican cheese blend
1/2 cup salsa

Steps:

  • Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

CHEESE QUESADILLAS WITH GRILLED PEPPERS



Cheese Quesadillas With Grilled Peppers image

Great little snack made on the grill. Here you have it: a hot summer day, cold beer or wine, aroma of the rest of your dinner cooking on the grill. Source: The Vegetarian Grill by Andrea Chesman

Provided by Dreamer in Ontario

Categories     Onions

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 green bell peppers, julienned
1 -3 jalapeno, seeded and julienned
1 onion, cut into thin slivers
1 tablespoon olive oil
8 ounces monterey jack cheese, grated
6 (10 inch) flour tortillas (should say 6 10 inch tortillas. Food.com's program changed it to 60 inches, sigh)
nonstick cooking spray

Steps:

  • Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.
  • Toss bell peppers, jalapenos and onions with olive oil.
  • Grill vegetable mixture, tossing frequently, until tender and lightly charred (about 7 minutes).
  • Cool down grill to low by spreading coals out or reducing flame.
  • Coat one side of 3 of the tortillas with nonstick cooking spray.
  • Spread 1/3 of the veggies on each tortilla.
  • Top tortillas with cheese, place another tortilla on top of each and press firmly together.
  • Spray tops of tortillas with nonstick cooking spray.
  • Grill each quesadilla until cheese is melted and tortilla is lightly toasted (about 4 minutes).
  • Flip and grill other side for 2 to 3 minutes.
  • Remove from grill and keep warm.
  • Repeat with remaining quesadillas (how many you can cook at once is dependant on the size of your grill).
  • Cut warm quesadillas into wedges and serve immediately.

Nutrition Facts : Calories 605.9, Fat 29.9, SaturatedFat 14, Cholesterol 53.6, Sodium 993.6, Carbohydrate 59.9, Fiber 4.8, Sugar 5.1, Protein 24.3

GRILLED PEPPER & CHEESE QUESADILLA



Grilled Pepper & Cheese Quesadilla image

Make and share this Grilled Pepper & Cheese Quesadilla recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 11m

Yield 2 serving(s)

Number Of Ingredients 7

2 (6 inch) tortillas
1 sweet pepper, half green & half red, cut in strips
1 jalapeno pepper, chopped
4 green onions, chopped
1 ounce part-skim mozzarella cheese, grated
1 ounce sharp cheddar cheese, grated
1/4 cup salsa (we like hot)

Steps:

  • Place one tortilla on hot grill, sprinkle with half the cheese, cover with pepper strips, green onion and jalepeno pepper. Sprinkle the rest of the cheese over all, cover with second tortilla. Close grill and grill for about 6 minutes or until cheese is melted; remove to plate and cut into 4 triangles.
  • Serve hot with salsa.

GRILLED CAPRESE QUESADILLAS



Grilled Caprese Quesadillas image

Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to swap in mozzarella or feta for the goat cheese, or make your quesadillas heartier by adding grilled chicken. -Amy Mongiovi, Lititz, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

4 whole wheat tortillas (8 inches)
6 ounces fresh mozzarella cheese, sliced
2 medium tomatoes, sliced and patted dry
1/3 cup julienned fresh basil
1/4 cup pitted Greek olives, chopped
Freshly ground pepper to taste

Steps:

  • Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 535 calories, Fat 25g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 8g fiber), Protein 25g protein.

CHICKEN VERDE QUESADILLAS



Chicken Verde Quesadillas image

I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 large sweet onion, halved and thinly sliced
1-1/2 cups (about 7-1/2 ounces) frozen corn
1 small zucchini, chopped
1 poblano pepper, thinly sliced
2 cups frozen grilled chicken breast strips, thawed and chopped
3/4 cup green enchilada sauce
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
8 flour tortillas (10 inches)
4 cups shredded Monterey Jack cheese
Pico de gallo, optional
Sour cream, optional

Steps:

  • Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir until tender, 8-10 minutes. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through., Brush remaining oil over 1 side of each tortilla. Place half of the tortillas on 2 baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.

Nutrition Facts : Calories 1083 calories, Fat 55g fat (27g saturated fat), Cholesterol 132mg cholesterol, Sodium 2449mg sodium, Carbohydrate 94g carbohydrate (13g sugars, Fiber 8g fiber), Protein 56g protein.

Tips:

  • For the crispiest quesadillas, use a large skillet or griddle over medium heat. This will help to evenly cook the tortillas without burning them.
  • Don't overcrowd the skillet. If you're making multiple quesadillas, cook them in batches to prevent them from steaming and becoming soggy.
  • Use a good quality cheese that melts well. A blend of cheeses, such as cheddar, mozzarella, and Monterey Jack, works well.
  • Feel free to add other fillings to your quesadillas, such as cooked chicken, beef, or beans. You can also add vegetables, such as grilled peppers, onions, or spinach.
  • Serve your quesadillas with your favorite toppings, such as salsa, guacamole, sour cream, or pico de gallo.

Conclusion:

Cheese quesadillas with grilled peppers are a quick and easy meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love.

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