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.
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