Monterey Jack & Bell Pepper Quesadillas

with Chopped Salad & Lime-Crema Dressing

30 MIN

4 Servings

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From the Test Kitchen

Tex-Mex cuisine combines authentic Mexican seasonings with American ingredients, creating delicious, complex flavors. We’re filling these quesadillas with shredded Monterey Jack cheese (named for the city of Monterey in California) and bell peppers sautéed in a signature blend of spices. The mildness of the cheese and the heat of the spiced bell peppers complement each other perfectly. As a side, we’re serving a late-summer salad made with tomatoes and radishes, coated in a dressing of lime-infused Mexican crema.

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Nutrition

PER SERVING
Calories

530 Cals (est.)

fresh

ingredients

6 Flour Tortillas
2 cups Shredded Monterey Jack Cheese
5 oz Cherry Tomatoes
4 oz Radishes
3 cloves Garlic
1 Green Bell Pepper
1 Red Bell Pepper
1 Romaine Heart
1 Lime
1 bunch Cilantro
½ cup Mexican Crema
2 tsps Quesadilla Spice Blend (Ancho Chile Powder, Chipotle Chile Powder, Ground Cumin & Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the stems, ribs and seeds of the bell peppers; thinly slice the bell peppers. Quarter the lime. Cut off and discard the root end of the lettuce. Roughly chop the lettuce leaves; place in a large bowl. Thinly slice the radishes into rounds. Halve the tomatoes. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the bell peppers:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, bell peppers and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant. Transfer to a plate. Wipe out the pan.

3 Assemble the quesadillas:

Place the tortillas on a clean, dry work surface. Divide the cheese and cooked bell peppers between the tortillas; season with salt and pepper. Fold each tortilla in half over the filling.

4 Cook the quesadillas:

In the pan used to cook the bell peppers, heat 2 teaspoons of olive oil on medium-high until hot. Working in batches, add the quesadillas and cook 1 to 3 minutes per side, or until the tortillas are browned and crispy and the cheese has melted. Transfer to a cutting board.

5 Make the lime-crema dressing:

While the quesadillas cook, in a bowl, whisk together the Mexican crema and the juice of all 4 lime wedges; season with salt and pepper to taste.

6 Finish & serve your dish:

Just before serving, to the bowl of lettuce, add the radishes and tomatoes; season with salt and pepper. Add enough of the lime-crema dressing to coat the salad (you will have extra). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Cut each cooked quesadilla into thirds and transfer to a serving dish. Garnish with the cilantro. Serve with the remaining lime-crema dressing on the side for drizzling. Enjoy!