Cheese & pepper quesadillas

Name: Cheese & pepper quesadillas
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 160 g Wheat tortillas; 100 g Cheddar; 150 g Bell pepper; 80 g Onion; 12 g Rapeseed oil; 1 g Ground cumin; 8 g Fresh coriander

Crisp folded tortillas filled with melted cheese and sweet peppers.

Estimated total time: 25 minutes2 portionsAbout 540 kcal per portion

Quesadilla — real photograph — Photo: Brunnaiz · CC BY-SA 4.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

160 g Wheat tortillas
100 g Cheddar
150 g Bell pepper
80 g Onion
12 g Rapeseed oil
1 g Ground cumin
8 g Fresh coriander

Method

Thinly slice pepper and onion. Heat half the oil and cook the vegetables with cumin for 8 minutes until tender.
Divide grated cheese, cooked vegetables and chopped coriander over one half of each tortilla.
Fold the tortillas over and brush lightly with remaining oil. Cook in a clean frying pan for 2–3 minutes on each side.
When crisp outside and the cheese has melted, transfer to a board, rest for 1 minute and cut into wedges.

Use vegetarian-rennet cheese if required. Salsa or sour cream served alongside is not included.

Quesadillas

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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