I cannot stress enough how important it is to have a well stocked pantry. The pantry can be your best friend when your to-do list stretches around the earth and dinner seems a million miles away. These jalapeno and pepper quesadillas is the perfect example of how simple dinner can be when you can rely on your pantry for help. Quesadillas are the Mexican version of a grilled cheese sandwich and just about anything goes well encased between two cheesy tortillas. Jarred jalapenos and roasted red peppers are drained stuffed in a quesadilla to create an easy but still flavorful meal. You can certainly serve this quesadilla on its own but a spoonful of pico de gallo and sour cream would be tasty additions.
Jalapeno and Roasted Pepper Quesadillas
6 tablespoons of unsalted butter, softened
8 whole wheat tortillas
1 small jar pickled sliced jalapenos, drained*
1 small jar roasted red peppers, drained and sliced*
2 cups Monterey Jack cheese, shredded
pico de gallo, for serving
sour cream, for serving
Step 1: Butter one side of each tortilla and set aside.
Step 2: Heat a nonstick skillet over medium high heat. Place one tortilla, butter side down, into the pan. Working quickly, sprinkle on some cheese, the jalapenos and roasted peppers, followed by more cheese. Place another tortilla, buttered side up, on top. Once the cheese begins to melt and the bottom tortilla firms up, carefully flip the quesadilla. Repeat this step 3 more times.
Step 3: Serve hot with pico de gallo and sour cream.
*Note: Make sure the jalapenos and roasted red peppers are well drained before placing them inside the quesadilla or else they will make the final product soggy.