Quesadillas de los Bajos Recipe - Allrecipes.com
  • READY IN 50 mins

Quesadillas de los Bajos

Recipe by  

"A warm, pleasing Tex-Mex dish that's great as a meal with Spanish rice and beans or as a fun snack. This is a really easy recipe and comes together very quickly once you've got all the slicing and dicing done. Serve with sour cream."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  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, 5 to 10 minutes. Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins, about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.
  3. Dice 1/2 the bell pepper and 2/3 the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic salt together in a bowl. Cover pico de gallo and refrigerate.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining 1/3 onion and 1/2 bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender, 5 to 10 minutes. Add roasted green chile peppers, chili powder, oregano, 1 pinch garlic salt, and 1 pinch black pepper; cook and stir until fragrant, about 30 seconds. Stir enough enchilada sauce into vegetable mixture just to coat.
  5. Spread pepperjack cheese and Cheddar cheese onto 1/2 of each tortilla. Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over vegetable-cheese layer. Brush the outsides of tortillas with remaining 2 tablespoons olive oil.
  6. Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted, about 2 minutes; cut into 4 wedges. Serve quesadillas with the pico de gallo.
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Footnotes

  • Cook's Notes:
  • This recipe can be spicy for non-chile-eaters. Use mild enchilada sauce or less red chile powder to cut the heat.
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Nutrition

  • Calories
  • 706 kcal
  • 35%
  • Carbohydrates
  • 52 g
  • 17%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 35.4 g
  • 54%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 46.6 g
  • 93%
  • Sodium
  • 1301 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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