Pepper Quesadillas with Peach and Tomato Salsa
Pepper Quesadillas with Peach and Tomato Salsa are a terrific meatless appetizer or main course. Filled with sweet peppers and onions, these quesadillas are topped with a fruity salsa. I love these cheese quesadillas for several reasons. First of all, I love that these are meatless. For that reason, these are great for people who don’t eat meat. Secondly, these quesadillas can be made ahead of time and reheated. That way, you can make them up to two days before you plan to serve them. Lastly, I love how packed with vegetables these quesadillas are. Personally, I sometimes struggle to eat enough vegetables, so these really help me out.
The Equipment I Used
- A Grill Pan- I like cooking my quesadillas on a grill pan. If you’re using a gas stove, be sure to use a heavy cast iron or enameled cast iron pan. You could also use a cast iron skillet.
- A Large Skillet- Use this to cook your peppers and onions.
The Ingredients Needed for Pepper Quesadillas with Peach and Tomato Salsa
- Cheese- I used Monterey Pepper Jack cheese.
- Peppers- For sweet flavor and pretty color, I used red, orange, and yellow peppers.
- Jalapeno- Be sure and remove the seeds and membranes before you dice your pepper.
- Black Beans- I always use dried beans and cook them myself. You can cook a big batch and store them in the freezer.
- Tortillas- Use large flour tortillas to make these cheese quesadillas.
- Peaches- I used white peaches but you can use any kind you like.
How I Made my Quesadillas
- First, I made my beans. Be sure and watch your beans so they don’t burn. Add more water if it evaporates.
- Next, while the beans cooked, I cooked the peppers and onions. Again, be sure and make sure they don’t burn.
- Then, I also made the salsa.
If you like Tex-Mex food, you need to try these delicious Pepper Quesadillas with Peach and Tomato Salsa.
Pepper Quesadillas with Peach and Tomato Salsa
Quesadillas stuffed with peppers, onions, black beans and Monterey pepper jack cheese. They're topped with a Peach and Tomato Salsa.
Ingredients
- 1 tbsp. extra virgin olive oil
- 3 bell peppers, sliced (red, orange, yellow peppers)
- 2 tbsp. minced garlic
- 1 cup onion sliced
- 3 cups grated Monterey pepper jack cheese
- 4 flour tortillas
- 2 tbsp. unsalted butter
For the Black Beans:
- 1 cup dried black beans
- 1 tsp. cumin powder
- ¼ cup chopped onion
- 2 cloves garlic
- 3 sprigs fresh oregano
- 1 bay leaf
- ¼ tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 1 tbsp. extra virgin olive oil
For the Peach and Tomato Salsa:
- 1 cup diced plum tomato
- 1 cup diced peaches
- 1 minced jalapeno
- ½ cup minced cilantro leaves
- 1 tbsp. lime juice
- ¼ tsp. kosher salt
Instructions
- Begin by cooking the beans: Rinse the beans and remove any debris. Place in a three quart saucepan covered with several inches of water. Boil for ten minutes. Add the rest of the ingredients and simmer for one hour or until they're tender. Drain well.
- While the beans cook, prepare the salsa. Simply combine all the ingredients in a bowl. Also, prepare the pepper filling. Heat the olive oil on medium heat in a large skillet. Add the peppers, onions, and garlic and cook until they're crisp tender, for about 7 minutes.
- Lay out your four tortillas. Place some vegetables, beans, and cheese on half of each tortilla. Fold the tortillas in half, and cook on medium heat, on a grill pan, or in a cast iron skillet. Use some of the butter to cook each quesadilla. Just cook them long enough to melt the cheese. Serve with the salsa.
Tried this recipe?Let us know how it was!
