Quesadillas de los Bajos

A warm, pleasing Tex-Mex dish that's great as a meal with Spanish rice and beans or as a fun snack. This is a really easy recipe and comes together very quickly once you've got all the slicing and dicing done. Serve with sour cream.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 706 Calories

Ingredients

• ½ teaspoon salt
• 1 pinch ground black pepper
• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• ½ cup shredded Cheddar cheese
• ½ teaspoon dried oregano
• 1 tablespoon chili powder
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro
• 4 (10 inch) flour tortillas
• 1 pinch garlic salt
• ¼ teaspoon garlic salt
• ½ cup shredded pepperjack cheese
• 2 small tomatoes, diced
• 2 cooked skinless, boneless chicken breast halves, diced
• 7 mushrooms, sliced
• 3 fresh jalapeno peppers, diced
• 3 green chile peppers
• 1 green bell pepper, halved, divided
• 1 small onion, divided
• 2 tablespoons tomato juice
• 3 tablespoons extra-light olive oil, divided
• ⅓ cup red enchilada sauce, or more to taste

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange green chile peppers on a baking sheet.

Step 2

Roast peppers in the preheated oven, turning 1 or 2 times, until skins are charred and blackened, 5 to 10 minutes. Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins, about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.

Step 3

Dice 1/2 the bell pepper and 2/3 the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic salt together in a bowl. Cover pico de gallo and refrigerate.

Step 4

Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining 1/3 onion and 1/2 bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender, 5 to 10 minutes. Add roasted green chile peppers, chili powder, oregano, 1 pinch garlic salt, and 1 pinch black pepper; cook and stir until fragrant, about 30 seconds. Stir enough enchilada sauce into vegetable mixture just to coat.

Step 5

Spread pepperjack cheese and Cheddar cheese onto 1/2 of each tortilla. Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over vegetable-cheese layer. Brush the outsides of tortillas with remaining 2 tablespoons olive oil.

Step 6

Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted, about 2 minutes; cut into 4 wedges. Serve quesadillas with the pico de gallo.