---

Jump to Recipe

These Roasted Red Pepper and Mushroom Quesadillas are packing so much flavor and are so healthy. Roasted veggies, melting cheese, all wrapped up in a warm tortilla is absolutely delicious. These quesadillas are simply made with roasted red bell pepper and portobello mushrooms, white cheddar cheese, and spices and herbs. These are perfect for toddlers/kids, a snack or appetizer, or even a quick lunch or dinner.

Roasted Red Pepper and Mushroom Quesadillas

The flavor in these Roasted Red Pepper and Mushroom Quesadillas is just absolutely amazing! The blend between the roasted red bell peppers and mushrooms mixed with spices; is just too good to even put into words. Plus they’re so easy and quick to make.

These tasty and flavorful quesadillas are perfect for almost any occasion. They make for great finger food for your little ones. I used to make them for my daughter all the time as I started introducing BLW. They are also great to pack for her school lunches. These make for a delicious snack or appetizer. They sure are a crowd please and perfect for a dinner party, game day, Super Bowl, etc.

You guys are sure to be hooked on these quesadillas. They are vegetarian friendly and if you substitute the cheddar cheese for plant-based cheese, they can easily be turned into vegan friendly too. If you want to add some meat, you can certainly do that too. These are also great with some steak or chicken in them. Which ever way or whatever way you decide to make these, I can assure you they will be just as good and addicting!

Ingredients needed to make Roasted Red Pepper and Mushroom Quesadillas:

• Portobello Mushrooms– You can use cremini mushrooms too. 
• Red Bell Peppers– Use orange or yellow if you don’t have red. 
• Avocado Oil– To cook the quesadillas. 
• Spices– Pink sea salt, black pepper, garlic powder, dried oregano, and cumin. 
• Shredded White Cheddar Cheese– Monetary jack works too. You can also add some mozzarella to get that cheesy pull when you bite into your quesadilla. 
• Whole Wheat Tortillas– Or tortillas of choice.

Equipment needed to make Roasted Red Pepper and Mushroom Quesadillas:

• Large Baking Sheet Pan– To roast red bell peppers and mushrooms on. 
• Parchment Paper– For lining baking sheet pan to prevent veggies from sticking to it. 
• Griddle or Cast Iron Skillet– The best surfaces to cook quesadillas on. 
• Spatula– Silicone spatulas are the best.

How to make Roasted Red Pepper and Mushroom Quesadillas:

• Step 1– Preheat oven at 350 degrees Fahrenheit. Line a large baking sheet pan with parchment paper. Slice bell pepper in half and remove stem and seeds. Julienne bell pepper and thinly slice mushrooms.
• Step 2– Place your sliced mushrooms and julienned bell peppers in a large mixing bowl. Drizzle avocado oil, sprinkle salt, pepper, garlic powder, oregano, and cumin. Stir making sure red bell peppers and mushrooms are fully coated with oil and spices. 
• Step 3– Evenly spread prepped veggies over lined baking sheet pan. Place veggies in preheated oven and roast for 12 minutes. 
• Step 4– Remove veggies from oven and divide into three equal sides. Set aside and grease griddle or cast iron skillet with more avocado oil. Bring to a heat on medium heat.
• Step 5– Place tortilla on heated surface and scoop veggies on one half of the tortilla. Scoop enough to cover the whole half of the tortilla. Take a handful of cheese and spread over veggies. 
• Step 6– Use a spatula to flip other half of tortilla over cheese and veggies. If any veggies or cheese fall out while you’re folding the tortilla, use spatula to stick back into the quesadilla. Press down gently on quesadilla with spatula. 
• Step 7– Pan fry for 1-2 minutes. Gently flip over and pan fry on the other side for 1-2 minutes again. Remove from heat and set aside. Place next tortilla and repeat again, then once again with the third tortilla. If you want the cheese to melt more or tortillas to get warmer, leave for an extra minute on each side. 
• Step 8– Slice quesadillas in half down the middle forming 2 slices. Serve immediately while still warm with favorite dip such as sour cream, salsa or guacamole. Enjoy!

Tips and Substitutions:

1. Line a large baking sheet pan with parchment paper- This will prevent veggies from sticking to the sheet pan and will make it a lot easier to clean after.
2.  If any veggies or cheese fall out while you’re folding the tortilla– Use spatula to stick back into the quesadilla.
3. If you want the cheese to melt more or tortillas to get warmer– leave for an extra minute on both sides.
4. Add more protein- You can add some steak, shredded chicken, or even black beans would be great too.
5. Use other bell peppers- You can use any other bell peppers. Orange, yellow, or green peppers are perfect to use in this recipe too.
6. Cheese substitute– You can use mild cheddar or mozzarella. 
7. Use vegan cheese- This will make these vegan friendly!

Roasted Red Pepper and Mushroom Quesadillas FAQ’s:

What is the best way to cook a quesadilla?

My favorite way to cook a quesadilla is on the stovetop. I like to use a large skillet. It gives the tortilla a nice chard coating and perfectly melts the cheese.  If I’m making quesadillas for a larger crowd, like a Super Bowl party, I like to use a griddle to make more at once.

Should a quesadilla be crunchy or soft?

Quesadillas should be crunchy on the outside and soft, moist and cheesy on the inside. You want a nice crunch but not hard.

What is the best tasting cheese for quesadillas?

The best cheese to use in quesadillas is cheddar. You can use either yellow or white cheddar. Monetary jack is also a great cheese to use in quesadillas. You can also sprinkle in some mozzarella cheese to get that cheesy pull when you bite into your quesadilla.

Can I add more protein to these Roasted Red Pepper and Mushroom Quesadillas?

You can certainly add more protein to these Roasted Red Pepper and Mushroom Quesadillas if you’d like. You can add some steak, shredded chicken, or even black beans would be great too.

Meal Prepping it:

Quesadillas are super easy to make and are great for meal prep. Make a few and pack them up for a quick lunch or light dinner.

How to store Roasted Red Pepper and Mushroom Quesadillas:

Place quesadillas in an airtight container or a freezer bag. This will preserve the freshness of the quesadilla for a few days. Keep quesadillas refrigerated for 3-4 days. 

Can Roasted Red Pepper and Mushroom Quesadillas be frozen?

Yes. These quesadillas can be frozen. Place them in a gallon freezer bag and tightly close after taking all the air out of the bag. I would highly suggest placing a piece of parchment paper between each quesadilla to prevent them from sticking to each other after they freeze. 

Defrosting and Reheating:

To defrost your quesadillas, place them in the fridge overnight so they can thaw-out. The best way to reheat them is on the stovetop or griddle. Placing them in the oven for a few minutes at 350 degrees Fahrenheit is also another option. You can reheat them in the microwave too, however this may make them a bit mushy.

Did you like this Roasted Red Pepper and Mushroom Quesadillas? You may also like these other quesadilla recipes:

• Broccoli and Cheese Quesadillas

You may also want to check out these other veggies loaded, kid friendly and approved Finger Food recipes:

• Red Pepper Cheddar Egg Bites
• Chicken and Veggie Meatballs
• Mini Cauliflower Crusted Grilled Cheese with Spinach
• Sweet Potato Chickpea Nuggets
• Zucchini Quinoa Egg Bites
• Broccoli Tots

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

***Post originally published on May 22, 2018.

---

---