We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Roasted Pepper Quesadillas on the Grill

Serve Old El Paso® salsa with grilled Quesadillas that’s made using bell peppers - a Mexican dinner ready in 25 minutes.

(0)
(0)
Save and Share
  • prep time 25 min
  • total time 25 min
  • ingredients 7
  • servings 4
 

Ingredients

2
red, yellow and/or green bell peppers, quartered lengthwise
Nonstick cooking spray
4
(10-inch) flour tortillas
5 1/3
oz. (1 1/3 cups) shredded Cheddar cheese
1/4
cup sliced pitted ripe olives
3/4
cup Old El Paso® Salsa
1/4
cup light sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. Spray bell peppers with nonstick cooking spray.
  • 2 When ready to grill, place peppers on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 4 to 6 minutes or until crisp-tender and grill marked, turning occasionally. Remove from grill; let stand until cool enough to handle.
  • 3 Reduce heat on gas grill to low, or spread out coals to reduce heat.
  • 4 Spray 1 side of each tortilla with nonstick cooking spray. Place sprayed side down on work surface. Thinly slice bell peppers. Place 1/4 of peppers on half of each tortilla. Sprinkle each with 1/3 cup cheese and 1 tablespoon olives. Fold remaining half of each tortilla over filling.
  • 5 Place folded tortillas on grill; cook 2 to 3 minutes or until bottoms are golden brown. Turn; cook an additional 2 to 3 minutes or until tortillas are golden brown and cheese is melted. Serve with salsa and sour cream.
  • 1 Heat grill. Spray bell peppers with nonstick cooking spray.
  • 2 When ready to grill, place peppers on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 4 to 6 minutes or until crisp-tender and grill marked, turning occasionally. Remove from grill; let stand until cool enough to handle.
  • 3 Reduce heat on gas grill to low, or spread out coals to reduce heat.
  • 4 Spray 1 side of each tortilla with nonstick cooking spray. Place sprayed side down on work surface. Thinly slice bell peppers. Place 1/4 of peppers on half of each tortilla. Sprinkle each with 1/3 cup cheese and 1 tablespoon olives. Fold remaining half of each tortilla over filling.
  • 5 Place folded tortillas on grill; cook 2 to 3 minutes or until bottoms are golden brown. Turn; cook an additional 2 to 3 minutes or until tortillas are golden brown and cheese is melted. Serve with salsa and sour cream.

EXPERT TIPS

toggle

Expert Tips

Use a colorful mix of bell peppers for these quesadillas; try orange or purple in addition to the usual red, yellow and green.

For an Italian slant, substitute provolone, a firm but moist cheese from southern Italy. It adds a slightly smoky flavor. For a Mexican slant, substitute a pepper-Jack cheese blend.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Quesadi11a
Calories
450
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
10g,
10%
),
Cholesterol
45mg
45%;
Sodium
930mg
930%;
Total Carbohydrate
40g
40%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
80%;
Calcium
40%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.