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Quesadillas de los Bajos
Quesadillas de los Bajos
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Satisfying Tex-Mex veggie quesadillas with roasted green chile peppers and homemade pico de gallo topping.
Ingredients:
  • 3 green chile peppers
  • 1 green bell pepper, halved, divided
  • 2 small tomatoes, diced
  • 1 small onion, divided
  • 3 fresh jalapeno peppers, diced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons tomato juice
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon garlic salt
  • 3 tablespoons extra-light olive oil, divided
  • 2 cooked skinless, boneless chicken breast halves, diced
  • 7 mushrooms, sliced
  • 1 tablespoon chili powder
  • 0.5 teaspoon dried oregano
  • 1 pinch garlic salt
  • 1 pinch ground black pepper
  • 0.33333334326744 cup red enchilada sauce, or more to taste
  • 0.5 cup shredded pepperjack cheese
  • 0.5 cup shredded Cheddar cheese
  • 4 (10 inch) flour tortillas
Instructions:
  • Position the oven rack 6 inches below the heat source and preheat the broiler. Place green chile peppers on a baking sheet.
  • Place the peppers in the oven and roast until the skins are charred and blackened, turning once or twice, for 5 to 10 minutes. Transfer the roasted peppers to a sealed plastic bag and let them sit until the steam helps peel away the skins, around 10 minutes. Gently remove the skins from the peppers and dice them.
  • Chop half of the bell pepper and two-thirds of the onion. Combine them with tomatoes, jalapenos, cilantro, tomato juice, lime juice, garlic, salt, black pepper, and garlic salt in a bowl. Stir well and chill the pico de gallo in the fridge.
  • In a skillet over medium heat, heat 1 tablespoon of olive oil. Thinly slice 1/3 of an onion and 1/2 bell pepper. Cook and stir with chicken and mushrooms in the hot oil until vegetables are tender, about 5 to 10 minutes. Add roasted green chile peppers, chili powder, oregano, a pinch of garlic salt, and a pinch of black pepper. Cook and stir until fragrant, about 30 seconds. Stir in enough enchilada sauce to coat the vegetable mixture.
  • Lay out the tortillas and generously layer pepperjack and Cheddar cheese on one side of each. Add a hearty portion of the vegetable mixture on top of the cheese. Gently fold the tortillas in half to encase the delicious fillings. Finish by brushing the outsides of the tortillas with the remaining 2 tablespoons of olive oil.
  • Prepare quesadillas in batches using a sandwich press or skillet over medium heat until golden and cheese is gooey, about 2 minutes. Slice into 4 pieces and enjoy with pico de gallo.

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