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Quesadillas de los Bajos

Kermit Short

"A warm, pleasing Tex-Mex dish that's great as a meal with Spanish rice and beans or as a fun snack. This is a really easy recipe and comes together very quickly once you've got all the slicing and dicing done. Serve with sour cream."
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50 m servings 706 cals
Original recipe yields 4 servings

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange green chile peppers on a baking sheet.
  2. Roast peppers in the preheated oven, turning 1 or 2 times, until skins are charred and blackened, 5 to 10 minutes. Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins, about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.
  3. Dice 1/2 the bell pepper and 2/3 the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic salt together in a bowl. Cover pico de gallo and refrigerate.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining 1/3 onion and 1/2 bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender, 5 to 10 minutes. Add roasted green chile peppers, chili powder, oregano, 1 pinch garlic salt, and 1 pinch black pepper; cook and stir until fragrant, about 30 seconds. Stir enough enchilada sauce into vegetable mixture just to coat.
  5. Spread pepperjack cheese and Cheddar cheese onto 1/2 of each tortilla. Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over vegetable-cheese layer. Brush the outsides of tortillas with remaining 2 tablespoons olive oil.
  6. Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted, about 2 minutes; cut into 4 wedges. Serve quesadillas with the pico de gallo.


  • Cook's Notes:
  • This recipe can be spicy for non-chile-eaters. Use mild enchilada sauce or less red chile powder to cut the heat.

Nutrition Facts

Per Serving: 706 calories; 35.4 g fat; 52 g carbohydrates; 46.6 g protein; 115 mg cholesterol; 1301 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Since I am Veg, I made it without the chicken but it still came out great. the kids loved it and I will now make it a regular.

All my family enjoyed these quesadillas. The only thing I didn't add was the chili powder because I have 2 little girls and they don't like too much heat in their food. I used a red bell pepper ...