Roasted Red & Green Pepper Quesadillas

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Try savory quesadilla appetizers stuffed with Monterey Jack cheese, red peppers, and poblano peppers. Serve with creamy guacamole.
TIP: Prepare the peppers and the onion and tomatoes through the end of step 2 up to 2 days ahead. Wrap and refrigerate them seperately. If you have 2 skillets, cook the quesadillas 2 at a time.

*EACH APPETIZER*
Calories *120*
Total Fat *7g*
Saturated Fat *2g*
Cholesterol *10mg*
Sodium *200mg*
Total Carbohydrate *12g*
Dietary Fiber *1g*
Sugars --
Protein *4g*
Calcium --

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  • 48

Ingredients

  • 4 poblano peppers (12 oz.)
  • 2 lg. red peppers (8 to 10 oz. ea.)
  • 1 lg. onion (10 to 12 oz.), cut
  • into 1/4-in. pieces
  • 1 pint grape tomatoes
  • 1 tsp. vegetable oil
  • 16 soft-taco-size (8-in.) flour tortillas
  • 4 c. shredded Monterey Jack
  • cheese (1 lb.)
  • 1/2 c. packed fresh cilantro leaves, chopped
  • 5 ripe avocados (2 lbs.)
  • 3 tbsp. fresh lime juice
  • salt

Preparation

Step 1

*1*. Arrange oven rack 5 inches from heat source. Preheat broiler. In broiling pan lined with foil, arrange poblanos and red peppers in single layer. Broil 15 to 20 minutes or until blackened all over, turning occasionally to evenly blacken. Wrap peppers in foil; let cool.
*2*. In 15 1/2" by 10 1/2" jelly-roll pan, toss onion and tomatoes with oil until coated; arrange in single layer. Broil 12 to 15 minutes or until onion is brown and tomatoes begin to burst, stirring once. Remove from broiler and cool in pan. Reset oven control to 200°F. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; finely shop peppers.
*3*. Prepare quesadillas: On a large work surface, arrange 8 tortillas in single layer. Divide Monterey Jack, cilantro, and chopped peppers among tortillas. Top with remaining tortillas.
*4*. Heat 10-in. skillet on medium until hot. Place one assembled quesadilla in skillet and cook 1 to 3 minutes or until bottom browns. Carefully turn and cook 1 to 3 minutes or until bottom browns. Transfer to clean large cookie sheet and place in oven. Repeat until all quesadillas are cooked and kept warm in oven.
*5*. Prepare guacamole: Cut avocados in half. Remove and discard seeds and peel, then transfer to large serving bowl. Add lime juice, onion and tomatoes, and 1/2 teaspoon salt. Using potato masher or fork, mash until just slightly chunky.
Makes 5 cups guacamole.
*6*. Cut each quesadilla into sixths, and serve with guacamole on the side.

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