Roasted Red Pepper & Walnut Quesadillas

Roasted Red Pepper & Walnut Quesadillas

Published on February 11, 2021 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2
    • 2

SUBSTITUTIONS & TIPS
Cheese can be omitted or replaced by lactose-free cheese. Can be frozen assembled and reheated in microwave or frying pan. Filling can be frozen separately.

These meatless quesadillas are full of flavour and healthy fats and make a nice light snack, lunch, or dinner.

Ingredients

  • Red pepper spread
  • 1 CUP ROASTED RED PEPPERS from a jar
  • 1/2 CUP WALNUTS
  • 1 TBSP BALSAMIC VINEGAR
  • 1 TBSP OLIVE OIL
  • 1/2 TSP SEA SALT AND BLACK PEPPER
  • Quesadillas
  • 1 TSP OLIVE OIL
  • 4 LARGE TORTILLAS (10”)
  • 1 CUP (4OZ, 113G) MANCHEGO CHEESE OR SHARP CHEDDAR, grated

Nutrition Info

Instructions

  1. In a food processor, combine peppers, walnuts, vinegar, 1 tbsp oil, salt and pepper. Pulse until smooth but slightly chunky. Set aside.
  2. Heat 1 tsp of olive oil in a large non-stick frying pan over medium heat.
  3. Spread half of the roasted red pepper mixture over one tortilla. Sprinkle with half of the cheese and place a second tortilla on top.
  4. Transfer quesadilla to the hot frying pan and toast it by gently pressing down with a spatula to melt the cheese inside.
  5. Cook a few minutes on each side until toasted. Repeat with the second set of tortillas. Cut into quarters and serve.
  • Servings : 4
  • Recipe Type :
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