Quesadillas de los Bajos recipe

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Ingredients

3 green chile peppers
1 green bell pepper, halved, divided
2 small tomatoes, diced
1 small onion, divided
3 fresh jalapeno peppers, diced
2 tablespoons chopped fresh cilantro
2 tablespoons tomato juice
1 lime, juiced
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic salt
3 tablespoons extra-light olive oil, divided
2 cooked skinless, boneless chicken breast halves, diced
7 mushrooms, sliced
1 tablespoon chili powder
½ teaspoon dried oregano
1 pinch garlic salt
1 pinch ground black pepper
⅓ cup red enchilada sauce, or more to taste
½ cup shredded pepperjack cheese
½ cup shredded Cheddar cheese
4 (10 inch) flour tortillas

Nutrition Info

705.8 calories
carbohydrate: 52 g
cholesterol: 115 mg
fat: 35.4 g
fiber: 6.3 g
protein: 46.6 g
saturatedFat: 11.2 g
servingSize: -
sodium: 1301.1 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange green chile peppers on a baking sheet.

  2. Roast peppers in the preheated oven, turning 1 or 2 times, until skins are charred and blackened, 5 to 10 minutes. Transfer chile peppers to a resealable plastic bag and seal, set aside until steam starts to peel away skins, about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.

  3. Dice 1/2 the bell pepper and 2/3 the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic salt together in a bowl. Cover pico de gallo and refrigerate.

  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining 1/3 onion and 1/2 bell pepper, cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender, 5 to 10 minutes. Add roasted green chile peppers, chili powder, oregano, 1 pinch garlic salt, and 1 pinch black pepper, cook and stir until fragrant, about 30 seconds. Stir enough enchilada sauce into vegetable mixture just to coat.

  5. Spread pepperjack cheese and Cheddar cheese onto 1/2 of each tortilla. Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over vegetable-cheese layer. Brush the outsides of tortillas with remaining 2 tablespoons olive oil.

  6. Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted, about 2 minutes, cut into 4 wedges. Serve quesadillas with the pico de gallo.

Recipe Yield

4 servings

Recipe Note

A warm, pleasing Tex-Mex dish that's great as a meal with Spanish rice and beans or as a fun snack. This is a really easy recipe and comes together very quickly once you've got all the slicing and dicing done. Serve with sour cream.

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