Quesadillas are always a hit in our house, for a variety of reasons. They're quick and easy, they're a great way to use up leftovers, and they're endlessly adaptable. I make cheese quesadillas often for lunch on the weekends since the boys love them, but every once in a while I get the urge to jazz up my own cheese quesadilla with some more mature flavors that make me feel less like a five-year-old.
These pepper and onion quesadillas definitely contain more mature flavors, and they're so delicious. The filling is composed of poblanos, jalapenos, red onion and cheese (think fajitas, but without the meat). Talk about jazzing up a plain old cheese quesadilla! These are spicy and flavorful and just perfect for a quick lunch or dinner.
Pepper and Onion Quesadillas
2 tablespoons olive oil
2 poblano peppers, cut into thin strips
1 jalapeno pepper, seeded and finely diced
1 red onion, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon sugar
2 cloves minced garlic
1 tablespoon chopped cilantro
1 cup shredded cheddar or Monterey jack cheese, divided
4 flour tortillas
Sour cream for serving
1. Heat olive oil in a large skillet over medium heat. Add peppers, onion, salt, cumin and sugar and saute, stirring frequently, until peppers are just softened and onion is translucent. Add garlic cloves; cook and stir for 30 seconds. Remove from heat and stir in cilantro.
2. Add 2 tablespoons of shredded cheese to half of each tortilla. Top the cheese with a quarter of the pepper and onion mixture, then 2 more tablespoons of cheese. Fold the other half of the tortilla over the filling.
3. Cook quesadillas one or two at a time in the same skillet you used for the peppers, turning once, until tortillas are browned and crispy. Slice into wedges and serve with sour cream.