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Cheese Quesadillas with Peppers & Onions

  • 15 m
  • 15 m
Katie Webster
“These 15-minute quesadillas are a notch above basic with the addition of sautéed peppers and onions. Let the kiddos load them up with the toppings at the table.”


    • 4 8-inch whole-wheat tortillas
    • 1 cup Sautéed Peppers & Onions (see associated recipe)
    • 1½ cups shredded Monterey Jack cheese (6 ounces)
    • ½ cup guacamole
    • 4 tablespoons salsa


  • 1 Lay tortillas on a work surface. Spread peppers and onions on half of each tortilla, dividing evenly. Top with cheese, dividing evenly. Fold the tortillas in half, pressing gently to flatten.
  • 2 Heat a large griddle or skillet over medium heat. Cook 2 of the quesadillas until crispy on the outside and the cheese is melted, 2 to 4 minutes per side. Repeat with the remaining 2 quesadillas. Let the quesadillas cool for 1 minute before cutting into wedges to serve. Serve with guacamole and salsa.
  • Tip: See how to meal-prep this recipe and a whole week's worth of dinners with this plan.
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