Name: Quesadillas de los Bajos Recipe
Prep time: 30 min
Cook time: 20 min
Yield: 4
Ingredients: 3 Green Chile Peppers; For Pico de Gallo:; 1 green bell pepper; 2 tomatoes; 1 onion; 3 jalapeño peppers; 2 tbsp cilantro; 2 tbsp tomato juice; 1 lime; 1 clove garlic; ½ tsp salt; ½ tsp black pepper; ¼ tsp Garlic Salt; For Filling:; 3 tbsp olive oil; 2 chicken breast; 7 mushrooms; 1 tbsp chili powder; ½ tsp oregano; 1 pinch Garlic Salt; 1 pinch black pepper; ⅓ cup red enchilada sauce; For Quesadilla:; ½ cup pepper jack cheese; ½ cup Cheddar Cheese; 4 flour tortillas

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

Serves:

Ingredients

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
⅓cupred enchilada sauce,or more to taste

For Quesadilla:

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

Instructions

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.

Filling:

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.

Quesadilla:

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.