Thursday, November 25, 2010

Roasted Cubanelle Pepper and Alfalfa Sprout Quesadilla with Roasted Cubanelle Salsa

Recipe:  Roast an oiled cubanelle pepper in a 350 degree oven till the skin caramelizes.  Wash the skin, stem and seeds off of the pepper under cold water.  Chop the pepper into pieces. 
     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

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