Roasted Red Pepper and Mushroom Quesadillas
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.
Ingredients
- 2 portobello mushrooms
- 2 red bell peppers
- 2 tbsp avocado oil (plus more for greasing)
- 1/2 tsp pink salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp cumin
- 2 cups shredded white cheddar
- 3 tortillas of your choice.
Instructions
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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.
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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.
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Evenly spread prepped veggies over lined baking sheet pan. Place veggies in preheated oven and roast for 12 minutes.
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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.
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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.
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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.
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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.
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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!
Recipe Notes
Tips and Substitutions:
- 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.
- If any veggies or cheese fall out while you're folding the tortilla- Use spatula to stick back into the quesadilla.
- If you want the cheese to melt more or tortillas to get warmer- leave for an extra minute on both sides.
- Add more protein- You can add some steak, shredded chicken, or even black beans would be great too.
- Use other bell peppers- You can use any other bell peppers. Orange, yellow, or green peppers are perfect to use in this recipe too.
- Cheese substitute - You can use mild cheddar or mozzarella.
- Use vegan cheese- This will make these vegan friendly!