Monterey Jack & Bell Pepper Quesadillas with Chopped Salad & Lime-Crema Dressing
(from castro15’s recipe box)
Categories: Mexican
Ingredients
- 6 Flour Tortillas
- 2 Cups Shredded Monterey Jack Cheese
- 5 Ounces Cherry Tomatoes
- 4 Ounces Radishes
- 3 Cloves Garlic
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Romaine Heart
- 1 Lime
- 1 Bunch Cilantro
- 1/2 Cup Mexican Crema
- 2 Teaspoons Quesadilla Spice Blend (Ancho Chile Powder, Chipotle Chile Powder, Ground Cumin & Mexican Oregano)
Directions
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Wash and dry the fresh produce.
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Peel and thinly slice the garlic.
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Remove and discard the stems, ribs and seeds of the bell peppers; thinly slice the bell peppers.
- Quarter the lime.
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Cut off and discard the root end of the lettuce.
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Roughly chop the lettuce leaves; place in a large bowl.
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Thinly slice the radishes into rounds.
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Halve the tomatoes.
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Pick the cilantro leaves off the stems; discard the stems.
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In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot.
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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.
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Transfer to a plate. Wipe out the pan.
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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.
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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
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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.
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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!