How To Make Quesadillas de los Bajos
A warm Mexican dish, Quesadillas de los Bajos or veggie quesadilla is filled with roasted chile peppers for a spicy dish served with crunchy pico de gallo.
Set oven rack about 6-inches from the heat source and preheat the oven’s broiler. Arrange green chile peppers on a baking sheet.
Roast peppers in the preheated oven, turning 1 or 2 times until skins are charred and blackened for 5 to 10 minutes.
Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins for about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.
Pico de Gallo:
Dice ½ the bell pepper and ⅔ the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, black pepper, and garlic salt together in a bowl. Cover pico de gallo and refrigerate.
Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining onion and bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender for 5 to 10 minutes.
Add roasted green chile peppers, chili powder, oregano, garlic salt, and black pepper in the skillet; cook and stir until fragrant for about 30 seconds.
Stir enough enchilada sauce into the vegetable mixture just to coat.
Spread pepper jack cheese and Cheddar cheese onto ½ of each tortilla.
Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over the vegetable-cheese layer. Brush the outsides of tortillas with remaining olive oil.
Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted for about 2 minutes; cut into 4 wedges.
Serve quesadillas with the pico de gallo.
- Calories: 589.40kcal
- Fat: 33.33g
- Saturated Fat: 10.80g
- Trans Fat: 0.29g
- Monounsaturated Fat: 15.52g
- Polyunsaturated Fat: 4.61g
- Carbohydrates: 41.29g
- Fiber: 5.80g
- Sugar: 9.90g
- Protein: 33.84g
- Cholesterol: 87.19mg
- Sodium: 988.44mg
- Calcium: 365.78mg
- Potassium: 847.68mg
- Iron: 4.05mg
- Vitamin A: 183.52µg
- Vitamin C: 106.70mg
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