These quesadilla are very easy to make and perfect appetizers at parties or as a lazy afternoon snack. The cheese with beans and/or meat quesadilla are very popular, but my version with bell peppers and jalapeños, I think, looks more colorful and also has variety of flavors including sweet, spicy, and earthy from mexican oregano. They are also lighter on your stomach compared to traditional quesadilla.Ingredients :-
- 1 Big Red Bell Pepper, roughly chopped
- 1 Big Yellow Bell Pepper, roughly chopped
- 1 Big Green Bell Pepper, roughly chopped
- 1 Jalapeno, roughly chopped
- 1 Very Small Red Onion, roughly chopped
- 1-1/2 tsp Hot Taco Seasoning
- 1/2 tsp Dry Oregano
- 1 tsp Cumin Powder
- 1-1/2 tbsp Olive Oil
- 1 to 1-1/2 Cups Mexican Blend Cheese, grated
- 6-8 Tortilla
- Salt to taste
- Black pepper to taste
-- For Cilantro Sauce
- 1-1/2 cup Cilantro
- 1 tbsp Jalapeño, chopped
- 1/2 cup Sour Cream, light
- 1 tsp Honey
- 3 tbsp Yogurt
- 1/2 cup Water
- Salt to taste
Method :-
-- For Cilantro Sauce
1. In blender, mix cilantro, sour cream, yogurt, honey, lemon juice, jalapeño, salt, and water. Blend until it is smooth and creamy.
--For Quesadilla
1. Heat olive oil in pan, add onion. Cook until soft about 2-3 minutes.
2. Add jalapeno, bell peppers, taco seasoning, oregano, cumin powder, salt, and pepper. Cook peppers until they are just soft about 4-5 minutes on medium high heat.
3. Place tortilla on flat skillet on medium heat.
4. Fill half tortilla with pepper filling and sprinkle cheese on top of peppers.
5. Fold half empty tortilla on top of it.
6. Cook until bottom side is crispy and golden. Flip quesadilla and cook another side.
7. Take out in plate and cut into triangle.
8. Serve hot with cilantro sauce.
Enjoy...
