Smoky cheese, pepper & chipotle Mexican quesadillas
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
These cheesy, smoky Mexican quesadillas are quick to whip up and make a perfect light meal together with a salad - or a wonderful accompaniment to a bowl of soup.
  • 1 large onion, sliced into thin wedges
  • 1 orange. red or yellow bell peppers, seeded and sliced into thin wedges
  • 1 large clove garlic, crushed
  • chipotle chilli paste (Gran Luchito makes a great one)
  • 4 large tortillas (15-20cm)
  • 1.5 cups of grated cheese (I used cheddar but softer cheese would melt better)
  • sunflower oil for frying and roasting
  • salt, pepper and seasoning
  1. Place the sliced onions, pepper and crushed garlic in a bowl and add a good glug of oil, as well as seasoning to taste (I used salt, pepper, coriander and oregano - feel free to get creative).  Toss together with your hands till all the vegetables are coated, then turn out onto a baking tray in a single layer and roast at 180C until soft and beginning to caramelise at the edges.
  2. Spread one side of each tortilla with a bit of chipotle paste (the hotter you like it, the more you should add).  Heat a splash of oil in a non-stick pan with a diameter at least as large as the tortillas.  Place one of the tortillas in the pan, chipotle side up,  and sprinkle grated cheese over the entire surface.  Then spoon half the onion and pepper mix over the cheese and spread evenly.  Finish with another even sprinkling of cheese and place a second tortilla on top, making a sandwich.
  3. Using a large egg lifter, press down on the top tortilla for a few seconds until you can hear sizzling and keep cooking until the base is beginning to brown. When you are sure that the cheese has melted sufficiently to glue the two tortillas together, then carefully slide the egg lifter underneath the bottom tortilla and flip the quesadilla over.  Cook until the base layer begins to brown.
  4. Remove the quesadilla from the pan and place on a warmed plate in a very low oven or in a warming drawer.  Repeat with the remaining ingredients to make a second quesadilla.
  5. Slice into quarters and serve immediately.  A shot of tequila is optional!
1. Flour or maize tortillas can be used.  
2. Be as creative as you like with the filling - just remember not to overfill them, and use enough cheese to keep everything glued together.
Recipe by Cooksister | Food, Travel, Photography at