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Bell Pepper & Tomatillo Quesadilla

Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Keyword: Specialty Crop
Author: Sarah Buckman


  • Knife
  • Cutting Board
  • skillet (or saute pan)
  • spatula


  • 1 package Flour Tortillas Maria & Ricardo's
  • 1 package Oaxaca Cheese can substitute mozzarella or other melting cheese
  • 1 Red Bell Pepper
  • 4 Tomatillos
  • 2 tabs Butter approximately 1 tbsp
  • Sour Cream (optional)
  • Salsa (optional)
  • Lettuce (optional)
  • Hot Sauce (optional)


  • On your cutting board, cut the pepper in half; remove the seeds, stem, and inner pith (ribs); and then cut the pepper into slices. Remove the husk of the tomatillos, rinse them, de-core them if you like, and dice them up.
  • Heat a pan and add 1 tab of butter to coat the pan and then add the sliced red pepper and tomatillos. Cook on high, stirring until softened. Remove peppers and tomatillos from the pan and wipe the pan with a paper towel.
  • Shred Oaxaca cheese, either by tearing it into small pieces by hand or using a cheese grater. If you don’t have Oaxaca cheese, you can use mozzarella, or any melting cheese.
  • Take one tortilla, put shredded cheese, some of the cooked peppers and tomatillos, and a little more cheese on one half of the tortilla. Fold in half and cook in the pan over medium heat with a little butter. Flip to the other side once the cheese has started to melt and the first side is crispy and lightly browned. When finished, slice up and eat!