Roasted Red Pepper Quesadilla
A comfort food classic bursting with Mediterranean flavours, ready in 5 minutes. This easy-to-make quesadilla makes for a great low-key vegan lunch or dinner.
This roasted red pepper quesadilla is actually copy cat recipe from The Hard Rock Cafe in Niagara Fall. I grabbed some lunch there one day and it was one of the specials. Unfortunately, it wasn't vegan and it doesn't seem to be still on the menu. Fortunately, we are going to make our own, and better yet, ours won't cost \$16.99.
What I really love about this recipe is the use of hummus in the place of cheese. Not to say we won't be using some plant-based cheese, cause we will, but we're going to use much less. Not to worry though, it will still be just as creamy and delicious.
Roast The Red Pepper
First, turn your oven to a high broil. While the oven is heating up, you can wash the red pepper, then cut it in half, lengthwise. Cut the stem off and use a spoon to scoop the seeds and membrane out.
You only need half of the red pepper, so you can wrap the other or have it as a pre-snack.
Now, to roast the red pepper, place the 1/2 pepper cut side down on a baking sheet and cook for about 5 minutes or until the skin begins to welt. Check on the peppers often to evenly roast each side of the pepper.
The Quesadilla Fillings
Next, shred the vegan mozzarella cheese (I like to buy the pre-grated cheese), slice the kalamata olives, chop the arugula and basil, and slice the roasted red peppers thinly, lengthwise.
Funny enough, if you translate "quesadilla" from Spanish to English it means "little cheesy thing". So of course we have to include some cheese in ours or it just wouldn't be right.
Making The Red Pepper Quesadilla
Start by spreading the red pepper hummus and sriracha evenly over tortilla. If you aren't a fan of spice, then don't add any sriracha. Alternatively, if you are a fan of spice, and 1/4 tsp isn't enough, double down on that business.
Next, sprinkle the kalamata olives, vegan cheese, arugula, and fresh basil over top. Add a little pinch of salt and pepper to the top for some extra flavour, then add the other tortilla over top.
Cook for about 3-4 minutes on each side or until each side is toasty brown. When cooked, slice into quarters or eighths and enjoy!
If you are looking for a dipping sauce, salsa goes quite nice with these quesadillas, as does an avocado aoli.
To make your own avocado aoli mix all the following ingredients together:
- 1-2 smashed avocados
- 2 tbsp veganaise
- 2 cloves of minced garlic
- 1 tsp lemon juice
- pinch of salt and pepper