Tex-Mex Cheese and Pepper Quesadilla Brunch
A Tex-Mex brunch staple, flour tortillas filled with melted Monterey Jack, roasted peppers, and caramelised onion, pressed golden and served with fresh tomato salsa and sour cream.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 2 medium red bell peppers and 0.5 small white onion. Grate 160g Monterey Jack cheese. Finely dice 4 medium tomatoes and 0.5 small red onion. Chop 2 tbsp fresh coriander. Mix salsa ingredients with 2 tsp lime juice and a pinch of salt in a small bowl.
Saute
Heat 1 tbsp olive oil in a large skillet over medium heat. Cook sliced onion with a pinch of salt for 8–10 minutes until softened and golden. Add sliced red peppers, cook 3–4 minutes until tender. Transfer to a plate.
Build
Heat remaining 1 tbsp olive oil in the same skillet over medium heat. Place one flour tortilla in the pan, scatter half the cheese evenly over it.
Wrap
Spread half of the caramelised onion and peppers over one half of the tortilla. Scatter remaining cheese over the filling. Fold the empty half over to enclose the filling completely. Repeat with second tortilla, second half of peppers, and remaining cheese.
Crisp
Cook first quesadilla 2–3 minutes over medium heat until the base is golden and crisp. Flip carefully and cook 2 minutes more until the second side is golden and cheese is fully melted. Transfer to a plate and repeat with second quesadilla.
Plate
Slice each quesadilla into wedges and serve with fresh tomato salsa, sour cream, and fresh coriander garnish.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.