I’m not one to order quesadillas at Mexican Restaurants because they are usually loaded down with some obscure yellow cheese and just oozing with extra fat. So this is my take on (somewhat) healthy quesadillas. I use Queso Blanco, which is the perfect cheese for quesadillas, as it doesn’t melt and get all gooey and oily. Its also very mild, and really meshes well with the roasted red pepper and caramelized onions. You can use any type of filling for quesadillas, from chicken to chorizo to different veggies. Just make sure everything is cooked first.

I usually serve it with yummy fresh roasted corn salsa, which I make often when fresh corn is abundant.

Caramelized Onion and Red Pepper Quesadilla Recipe

1 tbsp butter
1 medium yellow onion (finely sliced)
1 medium red pepper
1-2 tbsp olive oil
6 8 inch flour tortillas
5-6 oz queso blanco cheese, thinly sliced
salt
pepper

1. Heat butter in a small saute pan over medium low heat. Add onions and season with salt and pepper. Saute onions stirring often until brown and well caramelized. Do now allow to burn, or the onions will get bitter. This should take at least 8-10 minutes.

2. To prepare the red pepper, place it on the grill and allow to cook, turning often until black and blistered. Put the grilled pepper into a small bowl and immediately cover with plastic wrap. Allow to sit for 15-20 minutes. When the pepper has cooled enough to handle, the blistered skin should slip right off. Do not rinse the pepper, as it will remove all the yummy grilled goodness! This can also be done under the broiler in your oven. When cooled, remove the seeds and inside ribs and slice into thick strips.

3. Heat a non-stick pan (I use my crepe pan) with several drops of olive oil over medium heat. Lay one tortilla on the hot pan. Top with slices of cheese, strips of caramelized onion and roasted pepper. Season with salt and pepper. Top with another tortilla. Allow to cook for several minutes or until the bottom tortilla starts to brown. Press down with a spatula to adhere the top tortilla with the bottom one. Carefully flip the quesadilla and cook the other side until golden brown and the cheese is softened. Repeat with remaining ingredients.

4. Cut each quesadilla into 6 wedges and serve with Pico De Gallo and sour cream.

Makes 4 Servings

Roasted Corn Salsa Recipe

3-4 ears of fresh corn, un-shucked
1 medium tomato, seeded and diced
1/2 c red (or green) pepper, diced
1/2 c red onion, diced
1 jalapeno, minced fine
2 tbsp cilantro, chopped fine
1 lime, juiced
1 tbsp olive oil
salt
pepper

1. Place the un-shucked corn cobs on the grill and grill for about 10 minutes, turning often. Allow to cool and remove the husk. Carefully cut the corn kernals away from the cob by standing the cob on one end and cutting with a large knife.

3 . Combine the remaining ingredients in a bowl and mix to combine. Let stand for at least 10 minutes for the flavors to mingle.

Makes 4 Servings

Note: The corn can be shucked and then grilled, which will result in a deeper grilled flavor with yummy blackened spots. Also very good! Additionally, the corn can be cooked in the oven (400 degrees, around 10 minutes) if you do not have a grill. Just make sure you don’t overcook, or the corn will be mushy.