Quesadilla with Peppers and Avocado

46 Reviews
98% would make this recipe again

A simple and easy dish, which pleases kids of all ages.

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Preparation : 10 min Cooking : 10 min
460 calories/serving


4 wheat tortillas, large 260 g
2 servings Oven-Roasted Peppers, cut into thin strips
2 avocados, cut into small cubes 340 g
1/2 red onions, chopped 80 g
4 tbsp fresh cilantro, chopped 8 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1/4 tsp ground cumin 0.4 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/3 cup Cheddar cheese, grated 100 g

Before you start

Depending on the quantity of quesadillas you wish to prepare, you may choose to cook them in a nonstick pan, or to arrange them on a baking sheet then broil them in an oven, at about 10 cm from the heat.


  1. Put half of the tortillas on a working surface. Put all ingredients, except the cheese, in a bowl. Mix the ingredients well to distribute the spices evenly in the mixture. Portion out the mixture onto the tortillas, spread it evenly over the tortilla surfaces, then top with the cheese and cover with the remaining tortillas.
  2. Sauté each quesadilla in a nonstick pan over medium-low heat 1-2 min, then flip it over using a spatula. Cook an additional 2 min until the cheese has melted and the tortillas are golden-coloured. Pay attention not to overcook the tortillas to a crispy texture – they should remain somewhat soft and pliable. Repeat with the remaining quesadillas. (You can keep them warm in a 95°C/200°F oven for a few minutes). Alternatively, quesadillas may be broiled, about 2 min per side. Do not overcook: tortillas should not be too crisp and remain soft.
  3. Cut each quesadilla into 6 wedges then serve.

Nutrition Facts Table

per 1 serving (180 g)


% Daily Value




24 g

37 %

Saturated 8 g
+ Trans 0 g

40 %


30 mg


490 mg

21 %


50 g

17 %


8 g

31 %


5 g

Net Carbs

42 g


14 g

Vitamin A

56 %

Vitamin C

243 %


21 %


23 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Calcium, Copper, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Zinc
Source of  :
Vitamin B12


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 1
Meat and Alternatives 1
Fats 4

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46 Reviews (42 with rating only) 98% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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january 17, 2009 | I would make this recipe again

I refried some kidney beans and black beans and added them for protein. It was excellent.

Useful 2
october 20, 2021 | I would make this recipe again

I tried it and it was great. Everyone really enjoyed the mix and they could see how easy it would be to change it up with different veggies. For my peppers, I sliced them into strips and sprayed them with Pam before putting into the oven. This eliminated the peeling and cutting step later. Next I will add it with kidney beans and black beans like Jakobpunkt mentioned.

Useful 1
october 04, 2010 | I would make this recipe again

My husband doesn't care for avocado, but I loved it. In his, I followed someone elses advice and added some beans instead. Not bad! HOWEVER!! I followed the directions for broiling (10 min). By minute 8, things were smoky and charred, we had to peel the top tortilla off and start with a new one. If you're going this route, watch closely to make sure things don't get burnt!!!

Useful 1

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