30 minutes
Cook Time
15 minutes
Cooking Level


  • For the shishito pico de gallo:
  • 10 oz Pure Flavor® Craft House Collection® Mini San Marzano Tomatoes
  • 8 oz Pure Flavor® Craft House Collection® Shishito Peppers
  • 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


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