Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 3 medium jalapeños, seeded and thinly sliced lengthwise

  3. 1 medium red bell pepper, seeded and thinly sliced

  4. 1/2 medium red onion, thinly sliced

  5. 2 tablespoons coarsely chopped cilantro

  6. 2 1/2 cups shredded Monterey Jack cheese (about 10 ounces)

  7. 6 (10-inch) flour tortillas

Instructions Jump to Ingredients ↑

  1. Heat oil in a large cast iron skillet or a large nonstick frying pan over medium-high heat. When it shimmers, add peppers and onion, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until vegetables are tender and browned, about 6 minutes. Transfer to a medium bowl, stir in cilantro, and let cool slightly, about 5 minutes. Combine cheeses in a medium bowl and set aside. When pepper mixture is cool enough to handle, scatter 1/2 cup of the cheese mixture over 1 tortilla and spread 1/3 of the pepper mixture over the cheese. Cover peppers with another 1/2 cup cheese, and top with a second tortilla. Repeat to make 3 quesadillas. Wipe out the pan and return it to the stove over medium heat. When it’s heated, add 1 quesadilla and cook until the cheese melts and the tortilla gets a few golden brown spots, about 3 to 4 minutes. Flip and cook for 2 to 3 minutes more. Repeat with remaining quesadillas. Let rest 5 minutes, then cut each quesadilla into 8 pieces and serve. Beverage pairing: Pacifico, Mexico. Sometimes it’s just the right time and place for a Mexican beer, and quesadillas with peppers, cheese, and onions qualifies. Purists might decry dropping a pinch of salt and squeeze of lime into the beer, but those additions make it brighter, more savory, and a more punchy companion to the food.


Send feedback