Roasted Cubanelle Pepper Salsa Recipe: Place a little bit of the roasted cubanelle pepper in a mixing bowl. (Reserve the rest of the roasted cubanelle pepper for the quesadilla.)
Add some chopped tomato, a little bit of chopped green onion and a little bit of chopped Bermuda Onion.
Add a little bit of chopped cilantro.
Add a splash of rice vinegar.
Add a squeeze of lime juice.
Add sea salt, black pepper and a dash of red serrano pepper sauce.
Quesadilla Recipe: Place some grated cheddar and Monterey Jack cheese on one half of a large flour tortilla.
Place the reserved chopped roasted cubanelle pepper on the cheese.
Place a generous amount of alfalfa sprouts on top of the peppers.
Sprinkle some more of the cheese mix over the sprouts and fold the tortilla in half.
Grill the quesadill in a large saute pan with a splash of blended olive oil over medium heat.
Cook each side of the quesadilla till it becomes golden brown.
Place the quesadilla on a cutting board. Cut the quesadilla into 4 pie shaped pieces.
Assembly: Set the salsa on top of some shredded lettuce on the plate. Set the quesadilla on the plate. Place a dollop of sour cream that is garnished with black olive slices next to the quesadilla.
Quesadillas are nice snacks or light meals. The alfalfa sprouts add a nice healthy flavor. Refreshing roasted cubanelle pepper tomato salsa goes well with these quesadillas! Cubanelle peppers have a very nice flavor when roasted. Its a flavor that is hard to get enough of. Yum! ... Shawna
