Our vegetarian take on this Mexican staple: pepper jack cheese, pan roasted peppers and onions between crispy flour tortillas. Feel free to get creative by adding fillings like grilled skirt steak or avocado.
Add the oil and preheat the pan to 375°F/190°C (medium). Tilt the pan to coat evenly.
Add the sliced onions to the preheated pan and cook for 4 minutes and 30 seconds, stirring occasionally.
Add the thinly sliced bell pepper to the onions and continue cooking for 2 minutes, stirring occasionally.
Stir in the salt, cumin, chili powder, chili flakes, and black pepper.
Add the jalapeno and garlic and continue cooking for 1 minute, stirring frequently.
Transfer the cooked vegetables from the pan to a small mixing bowl and set aside. Wash the pan before continuing.
Add the oil and preheat the pan to 350°F/176°C (medium). Tilt to coat evenly.
Add 1 flour tortilla to the hot pan. Evenly distribute some of grated cheese across the tortilla followed by some of the reserved peppers and onions. Cover with the second tortilla and cook the first side for 2 minutes.
Using a spatula, carefully flip the quesadilla. Continue cooking the second side for 2 minutes.
Transfer the cooked quesadilla from the pan to a cutting board. Wipe the pan and repeat the cooking process with the remaining ingredients. You can hold the cooked quesadilla in the oven at the lowest temperature to keep warm.
Cut the quesadillas into quarters and serve with your favorite salsa and sour cream.
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