This recipe is my little slice of heaven. It's a delicious, easy, and unexpected twist on the classic quesadilla. I created it one rainy afternoon, craving something warm, comforting, and slightly different. I never thought to combine plantains with quesadillas, and I was blown away by how well it worked. The slightly sweet plantains perfectly balance the savory peppers and cheese, creating a flavor explosion in your mouth! It's the kind of recipe that makes you wonder why you haven't tried it sooner. Trust me, you absolutely have to try this.
This recipe is incredibly versatile. Feel free to experiment with different types of peppers, cheeses, and even add other vegetables. The beauty of this dish lies in its adaptabilityāyou can customize it to your preferences. One of my friends actually added some leftover grilled chicken and it was unexpectedly amazing! You can make it spicy or mild depending on the peppers you choose, so it is perfect for any occasion. Make a big batch and share it with your friendsāitās a great conversation starter!
Required Equipments
- Large skillet
- Cutting board
- Knife
- Mixing bowl
- Spatula
- Tortilla press (optional)
- Serving platter
Plantain Quesadillas with Cheese and Peppers
These plantain quesadillas are a delicious and easy twist on a classic recipe. The sweetness of the plantains perfectly complements the savory peppers and cheese, creating a flavor explosion!
ā³ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 6 minutes
Total Time:
š½ Ingredients
š Instructions
- First things first: Prepare your workspace! Chop those peppers (I like bell peppersāthey have such a great crunch!) into strips about 1/4 inch wide. Make sure your skillet is ready, too, and set it over medium heat.
- Next up, the plantains! Peel those ripe babies and slice them into rounds, about 1/4-inch thick. I find a sharp knife works best for this partāI've had my share of plantain-peeling mishaps! These go into the skillet with a little oil to saute until they are softened and slightly browned, about 5-7 minutes. Don't overcrowd the pan or you'll steam them instead of sauteing.
- Time to get cheesy! While those plantains are cookin', shred your cheese. I usually grab whatever melting cheese I have lying around; it's more fun that way, right? If you don't have a tortilla press, you can use a heavy skillet to flatten the tortillas.
- Now, assemble your quesadillas! Spread a thin layer of the sauteed plantains and peppers on each tortilla. Sprinkle with the shredded cheese. Fold the tortilla in half and gently press down to seal it. They should be lovely and flat.
- Finally, the moment of truth: Cook those quesadillas in your skillet until they're golden brown and the cheese is all gooey and melted. This usually takes about 2-3 minutes per side. Flip 'em carefully with a spatula to ensure both sides are cooked evenly. I tend to watch them like a hawk at this stage; you know how it is, don't want to overcook!
- Remove your masterpiece from the skillet. Cut it into wedges, and serve immediately. Trust me, they're best hot and fresh; you won't be disappointed.
- Optional: Serve with your favorite sides! Sour cream, salsa, guacamoleāall are fantastic complements. I mean, who doesn't love a dollop of good guacamole, right?
š Notes
- For extra flavor, add a pinch of cumin or chili powder to the plantains while they sautƩ.
- If you don't have a tortilla press, you can use a heavy pan to flatten the tortillas instead.
- Feel free to add other vegetables such as onions or mushrooms.
- Serve with sour cream, salsa, or guacamole for an extra flavor boost
š Nutrition
Calories: 350kcal
Protein: 10g
Fat: 15g
Carbohydrates: 45g
Fiber: 5g
Calcium: 200mg
