My quesadilla recipe is absolutely fabulous, very easy to prepare, and a wonderful way to celebrate Cinco de Mayo.
Quesadilla’s origin is Colonial Mexico. The name comes from the Spanish “queso”, which means cheese.
This recipe was passed on to me when we lived in Boca Raton. We had a family in our community who was big in celebrating the date that represents Mexican heritage and pride. They threw a huge party where these quesadillas were served. We just couldn’t have enough of them.
This particulay quesadilla recipe happens to be vegetarian. But it’s fabulous for non-vegetarian folks as well, I assure you!
I knew I had to have the recipe because, not only they were delicious, but it’s a great appetizer to serve for our vegetarian friends.
It’s so great, we don’t wait for 5 de Mayo to prepare it!
- 5 flour tortillas
- 2 sweet peppers (red, green or yellow)
- 10 oz sliced white mushrooms
- 1 red onion
- 2 Tbsp extra virgin olive oil
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ cup cream cheese (may be fat-free)
- 2 Tbsp chopped cilantro or parsley
- Seed the peppers and cut them into thin strips;
- Peel and cut the onions into strips;
- Over medium heat, place a non-stick skillet. Add 1 Tbsp of olive oil and saute the peppers, mushrooms and onions until tender, but still crisp (about 4 minutes);
- Season with the chili and the cumin and stir for another minute;
- Remove from heat and add the cilantro or parsley. Set aside;
- Spread the cream cheese on half of an opened tortilla, top it with the pepper and onions and fold the other half over. Press gently;
- Repeat with all the tortillas, then place them on an ungreased baking sheet and brush them withbthe remaining olive oil;
- Bake for 5 minutes in a 450 degree oven;
- Cut each quesadilla in wedges (3 or 4) and serve warm.
- You may substitute the cream cheese for shredded Monterey Jack or sharp cheddar cheese (about 2 cups).
- If you’re not vegetarian, sautèd chicken or beef strips may be added.
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