Quesadillas de los Bajos

5.0
(2)

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.

2
2
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 3 green chile peppers

Pico de Gallo:

  • 1 green bell pepper, halved, divided

  • 2 small tomatoes, diced

  • 1 small onion, divided

  • 3 fresh jalapeno peppers, diced

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons tomato juice

  • 1 lime, juiced

  • 1 clove garlic, minced

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • ¼ teaspoon garlic salt

Filling:

  • 3 tablespoons extra-light olive oil, divided

  • 2 cooked skinless, boneless chicken breast halves, diced

  • 7 mushrooms, sliced

  • 1 tablespoon chili powder

  • ½ teaspoon dried oregano

  • 1 pinch garlic salt

  • 1 pinch ground black pepper

  • cup red enchilada sauce, or more to taste

Quesadilla:

  • ½ cup shredded pepperjack cheese

  • ½ cup shredded Cheddar cheese

  • 4 (10 inch) flour tortillas

Directions

  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
35g Fat
52g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 706
% Daily Value *
Total Fat 35g 45%
Saturated Fat 11g 56%
Cholesterol 115mg 38%
Sodium 1301mg 57%
Total Carbohydrate 52g 19%
Dietary Fiber 6g 23%
Total Sugars 8g
Protein 47g
Vitamin C 128mg 642%
Calcium 340mg 26%
Iron 5mg 29%
Potassium 904mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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