It’s true that different colored veggies provide you with different nutrients, which is why this triple pepper quesadilla is so good for you. Not only is it beautiful to look at and gorgeous to eat, but the assortment of minerals provided by the red, yellow, green and chili peppers means that you can treat yourself to a Mexican feast whilst also giving your body a nutritional boost.
If you’re not a fan of spicy food, you can make this recipe with red, yellow and green bell peppers alone, but if you like your food to have a bit of a kick, I definitely recommend adding half a chili pepper into the mix. It really adds a dash of heat to this recipe and brings the whole dish together.
This recipe makes one triple pepper quesadilla, which is enough to serve one person, but you can easily double up the ingredients so it serves two people and cook the dish as one round quesadilla with a tortilla on the top and bottom instead of a semi circle-shaped quesadilla with only one tortilla.
Whilst this dish is definitely at its best when eaten warm from the frying pan, when the cheese is freshly melted and the quesadilla is crisp, you can prep this dish in advance and heat it up when you’re ready to eat. To make this quesadilla ahead of time, follow the recipe as it is below and leave the quesadilla to cool down to room temperature before placing inside a Ziploc bag or an airtight container. The dish will then keep perfectly in the refrigerator for up to five days or in the freezer for up to six months. When you’re ready to eat, heat the quesadilla up in a hot dry frying pan until the peppers are piping hot and the outside tortilla is crisp again.
½ teaspoon olive oil
1/3 small red bell pepper
1/3 small yellow bell pepper
1/3 small green bell pepper
½ small chili pepper
1 whole wheat tortilla (you can substitute a gluten-free tortilla)
2 tablespoons grated cheddar cheese
Drizzle the olive oil into a large frying pan over a high heat.
Whilst the oil is warming up, roughly chop the red, yellow and green pepper into small bite-sized pieces and finely slice the chili pepper.
Add all the peppers into the pan and stir. Cook for around 10 minutes, stirring regularly, until the peppers are soft and just start to blacken.
When cooked, remove the peppers from the frying pan and leave to one side.
Place the tortilla into the frying pan and leave for 30 seconds, until brown.
Flip the tortilla over and sprinkle 1 tablespoon of grated cheese over half of the tortilla. Pile the sautéed peppers on top of the grated cheese and sprinkle the remaining cheese on top of the peppers.
Fold the tortilla in half so that it envelops the cheese and peppers. Leave to cook for 2 minutes, until the cheese starts to melt.
Flip the tortilla over and cook on the other side for two minutes, until the cheese on the other side starts to melt.
Serve the quesadilla immediately whilst hot and crispy.