Roasted Red Pepper& Jalapeno Quesadillas

Quesadillas Roasted Red Pepper & Jalapeno (1 of 1)Quesadillas are super versatile and easy to throw together for a quick and healthy meal. You can pretty much put anything you can think of, into a tortilla. And quesadillas are perfect for when you haven't shopped and don't know what you're going to do about dinner. I made these ones with some pantry staples. Because, it was one of those times.

Quesadillas are a nice change from grilled cheese and just as quick to whip up. These roasted red pepper & jalapeno quesadillas happened because of what I had available in my fridge and pantry. They are also a great solution for using leftovers, too. I keep lots of tortillas in the freezer, so we are never at a loss for a quick meal.

You could roast your own peppers, but this recipe is all about convenience. So I used roasted red peppers that come in a jar, which I always like to keep on hand. Same with the jalapeno; I'm using the pickled jalapeno that you use on nachos.

I happened to have some smoked Gouda cheese in the fridge, but any cheese will work. And re fried black beans from a can made our quesadillas complete. If you're just making a couple of quesadillas, you can use a non stick or cast iron skillet, but if you want to make a lot, a griddle works great, as does a panini grill. How easy is it to heat a pan, put some yummy stuff on a flour tortilla, fold it over, and grill to melted cheese filled, crisp perfection?  Very. Considering that this was dinner in a pinch.

Tortillas are so versatile to have on hand for any meal. Try them at breakfast with these Breakfast Tacos, or have them for dinner with Coconut Shrimp Tacos


Roasted Red Pepper& Jalapeno Quesadillas


  • 1 tsp vegetable oil
  • 8 small flour tortillas
  • 1 14 oz (398 ml) can re fried black beans
  • 2 cups shredded smoked Gouda cheese
  • 1 16 oz (500 ml) jar roasted red peppers, drained and patted dry with paper towel
  • 1 7 oz  (200 ml) can pickled, sliced jalapeno


  1. Heat a large, lightly oiled skillet over medium heat.
  2. Spread beans over half of each tortilla, then roasted pepper, jalapeno and cheese.
  3. Fold the ungarnished side over the filled side, pressing down lightly.
  4. Cook 2 minutes on each side or until cheese is melted and both sides are toasted.
  5. Remove from heat and cut each quesadilla in half. (a pizza wheel works great for this)
  6. Serve with salsa.


Quesadillas Roasted Red Pepper & Jalapeno
Quesadillas Roasted Red Pepper & Jalapeno

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6 thoughts on “Roasted Red Pepper& Jalapeno Quesadillas

  1. Yummy. Smoked gouda sounds like a great (or a ‘good-a’) idea too to add that extra bit of dimension and richness.

  2. Mmmm I really need to make quesadillas more often! I forget how versatile and delicious they are…I love the roasted peppers and jalapenos you added!

  3. You are making me hungry Colleen, I feel like rushing into the kitchen and making quesadillas. I even have the roasted pepper in the fridge. Thanks for posting.

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