Grilled Pepper Quesadillas
Submitted by solost1
Grilled pepper quesadillas stuffed with roasted red bell pepper, two melted cheeses, sauteed red onion, and fresh herbs. Skillet-grilled tortillas baked until crispy and golden.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minRoasted red bell pepper does all the heavy... all the real work in these quesadillas, bringing a smoky sweetness that pairs beautifully with the dual mozzarella and Monterey Jack cheese blend.
The trick is grilling the tortillas in a hot skillet first. That quick 30-second sear on each side keeps them pliable enough to fill but gives them a head start on crispiness before the oven finishes the job.
Fresh marjoram and oregano make a noticeable difference over dried. The herbs bloom in the warm cheese filling and add a fragrant, almost floral note you won’t get from the jar.
Sauteing the red onion until it goes translucent and silky is a must. Raw onion would compete with the roasted pepper instead of melting into the background.
Pro Tips
- Roast your bell pepper directly over a gas flame or under the broiler until blackened, then steam in a covered bowl for easy peeling. The charred skin slips right off.
- Don’t overload the tortillas. A thin, even layer of filling melts faster and gives you crispier edges.
- Brush oil on both sides of the assembled quesadillas before baking so they brown evenly.
- Cut into quarters with a pizza wheel instead of a knife for cleaner slices without dragging the filling.
Variations
- Poblano version: Swap the red bell pepper for roasted poblanos and add a squeeze of lime for a smokier, slightly spicy take.
- Goat cheese twist: Replace the mozzarella with crumbled goat cheese for a tangy, creamy contrast against the sweet pepper.
Ingredients
Directions
Heat 2 tablespoon of the oil in a skillet over medium heat.
Add the onion and sauté over medium heat, stirring occasionally, until the onion is wilted and translucent, about 5 minutes.
Heat a skillet over high heat.
Soften tortillas by grilling for 30 seconds on each side.
Mix the onion, red pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper.
Divide evenly over 4 tortillas, and top with the remaining 4, pressing them down gently.
Brush both sides lightly with remaining oil.
Preheat an oven to 400℉ (200℃).
Bake the quesadillas for 3 to 5 minutes, or until lightly browned and cheese is melted.
Cut into quarters, and serve.
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