Tinkerbell Pepper Quesadillas

with Cherry Tomato Salsa, Lime Crema & Sunny Side-Up Eggs

40 MIN

2 Servings

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From the Test Kitchen

Sautéed bell peppers are a classic ingredient in veggie quesadillas. In this recipe, to celebrate the bounty of summer, we’re upgrading them to vibrant tinkerbell peppers. Named for their small size, these delectable mini bell peppers pair perfectly with creamy Monterey Jack cheese, layered inside crispy, golden tortillas. To round out the dish, we’re topping the quesadillas with fried eggs and a fresh salsa of sweet cherry tomatoes and cilantro. A dip of Mexican crema brightened up with lime zest brings a welcome, cooling touch.

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Nutrition

PER SERVING
Calories

800 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients & make the lime crema:

Wash and dry the fresh produce. Quarter the tomatoes and place in a medium bowl. Roughly chop the cilantro leaves and stems. Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into ¼-inch-thick rings. Peel and thinly slice the shallot. Grate the cheese. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a bowl, combine the crema and lime zest; season with salt and pepper to taste.

2 Make the salsa:

Add the cilantro and the juice of 2 lime wedges to the bowl of tomatoes. Drizzle with olive oil and toss to combine; season with salt and pepper to taste.

3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and shallot; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Transfer to a bowl. Rinse and wipe out the pan.

4 Assemble the quesadillas:

Place the tortillas on a clean, dry work surface. Divide half the cheese between 2 of the tortillas. Top with the cooked vegetables and remaining cheese; season with salt and pepper. Complete the quesadillas with the remaining tortillas.

5 Cook the quesadillas:

In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and browned and the cheese has melted. Divide the cooked quesadillas between 2 dishes and set aside in a warm place. Wipe out the pan.

6 Fry the eggs & plate your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-low until hot. Crack the eggs into the pan, keeping them separate. Cook 2 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat; season with salt and pepper. Top the cooked quesadillas with the fried eggs and salsa. Serve with the lime crema and remaining lime wedges on the side. Enjoy!