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PREVIOUS: Spicy Green Rice (Arroz Verde) NEXT: Poblano (Rajas) Quesadillas

Ingredients (8)

  • 1 tablespoon vegetable oil
  • 3 medium jalapeños, seeded and thinly sliced lengthwise
  • 1 medium red bell pepper, seeded and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons coarsely chopped cilantro
  • 2 1/2 cups shredded Monterey Jack cheese (about 10 ounces)
  • 1/2 cup shredded cheddar cheese (about 2 ounces)
  • 6 (10-inch) flour tortillas
Nutritional Information
  • Calories786
  • Fat47.3g
  • Saturated fat23.21g
  • Trans fat0.27g
  • Carbs54.27g
  • Fiber3.94g
  • Sugar6.17g
  • Protein36.29g
  • Cholesterol103.38mg
  • Sodium1419.52mg
  • Nutritional Analysis per serving (3 servings) Powered by

Rajas, a sauté of chiles and onions that is common in Mexican cooking, acts as a killer quesadilla filling combined with gooey cheese and a little cilantro.

Game plan: Eating these right away involves a tangle of drippy cheese (by no means a bad thing). If you want to enjoy them without a plate underneath, wait 5 minutes before cutting to let the cheese begin to solidify.

This recipe was featured as part of both our Wii Night! gaming menu and our Bar Snacks photo gallery.


  1. 1Heat oil in a large cast iron skillet or a large nonstick frying pan over medium-high heat. When it shimmers, add peppers and onion and season with salt and freshly ground black pepper. Cook, stirring occasionally, until vegetables are tender and browned, about 6 minutes. Transfer to a medium bowl, stir in cilantro, and let cool slightly, about 5 minutes.
  2. 2Combine cheeses in a medium bowl and set aside. When pepper mixture is cool enough to handle, scatter 1/2 cup of the cheese mixture over 1 tortilla and spread 1/3 of the pepper mixture over the cheese. Cover peppers with another 1/2 cup cheese and top with a second tortilla. Repeat to make 3 quesadillas.
  3. 3Wipe out the pan and return it to the stove over medium heat. When it’s heated, add 1 quesadilla and cook until the cheese melts and the bottom tortilla gets a few golden brown spots, about 3 to 4 minutes. Flip and cook for 2 to 3 minutes more. Repeat with remaining quesadillas. Let rest 5 minutes, then cut each quesadilla into 8 pieces and serve.

Beverage pairing: Pacifico, Mexico. Sometimes it’s just the right time and place for a Mexican beer, and quesadillas with peppers, cheese, and onion qualify. Purists might decry dropping a pinch of salt and squeeze of lime into the beer, but those additions make it brighter, more savory, and a more punchy companion to the food.

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