Quesadillas de los Bajos Recipe

Quesadillas de los Bajos Recipe

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.

Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes



  • 3green chile peppers

For Pico de Gallo:

  • 1green bell pepper,halved, divided
  • 2tomatoes,small, diced
  • 1onion,small, divided
  • 3jalapeno peppers,fresh, diced
  • 2tbspcilantro,fresh, chopped
  • 2tbsptomato juice
  • 1lime,juiced
  • 1clovegarlic,minced
  • ½tspsalt
  • ½tspblack pepper,ground
  • ¼tspgarlic salt

For Filling:

  • 3tbspolive oil,extra light, divided
  • 2chicken breast,skinless boneless, cooked, halves and diced
  • 7mushrooms,sliced
  • 1tbspchili powder
  • ½tsporegano,dried
  • 1pinchgarlic salt
  • 1pinchblack pepper,ground
  • cupred enchilada sauce,or more to taste

For Quesadilla:

  • ½cuppepper jack cheese,shredded
  • ½cupcheddar cheese,shredded
  • 4flour tortillas,10-inch


  1. Set oven rack about 6-inches from the heat source and preheat the oven’s broiler. Arrange green chile peppers on a baking sheet.

  2. Roast peppers in the preheated oven, turning 1 or 2 times until skins are charred and blackened for 5 to 10 minutes.

  3. 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:

  1. 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.


  1. 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.

  2. 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.

  3. Stir enough enchilada sauce into the vegetable mixture just to coat.


  1. Spread pepper jack cheese and Cheddar cheese onto ½ of each tortilla.

  2. 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.

  3. 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.

  4. 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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