Preparation
30 minutes
Cook Time
15 minutes
Serves
2
Cooking Level
Easy
Ingredients
- For the shishito pico de gallo:
- 8 oz Pure Flavor® Craft House Collection® Shishito Peppers
- 10 oz Pure Flavor® Craft House Collection® Mini San Marzano Tomatoes
- 1 small onion, chopped
- ¼ cup cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
- For the quesadillas:
- 1 package Pure Flavor® Craft House Collection® Aurora Long Sweet Peppers
- 4 flour tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 tbsp butter
Directions
Step 1
To make the pico de gallo, add all the ingredients to a small bowl and stir to combine. Set aside until ready to use.
Step 2
Place peppers directly under oven broiler. When peppers begin to blister, rotate. Continue until peppers are blistered and charred on all sides – about 10 minutes. Remove from oven and place directly into a plastic bag and seal. After about 10 minutes, peel the peppers and cut them open to remove the seeds, then thinly slice.
Step 3
To assemble the quesadillas, divide the cheese and peppers among 2 tortillas and top with the 2 remaining tortillas. Heat a large skillet over medium heat and add half the butter. When the butter has melted, add the quesadillas and cook for 2 to 3 minutes per side. Remove from heat.
Step 4
Slice quesadillas into wedges and serve with pico de gallo.
Recipe created by Le Petit Chef
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Dinner Healthy Lunch Mexican Cuisine Pepper Recipes Plant Based Meals Shishito Pepper Tomato Recipes
