Roasted Red Pepper Quesadilla


  • Jar of roasted red peppers
  • 1/4 cup of low-fat shredded cheese (sometimes I like to use goat cheese instead 🙂 )
  • 1 tbsp of diced onions
  • Other veggies if desired
  • 1 whole wheat or high fiber tortilla or pita pocket (I use Joseph’s Whole Wheat Flax Pitas)
  • Low fat sour cream (if desired)


  1. Place Pita in heated pan on stove
  2. Place roasted red peppers, onions, other desired veggies, and shredded cheese into pita. Keep the veggies and cheese on one side of the pita.
  3. Fold pita in half and press down with spatula for 3-5 minutes or until cheese starts to melt and can hold the pita together.
  4. Flip quesadilla over and cook other side for about 3-5 minutes.
  5. Slice quesadilla in half and serve with a dollop of low-fat sour cream
  6. Enjoy!

Makes a serving of 1 quesadilla.


2 responses to “Roasted Red Pepper Quesadilla

  1. I made this for dinner tonight! I used RRP, onions, and my goat cheese mozzarella. The pita worked really great for a shell. I was really wishing I had asparagus, too!

    • Jen

      yay! I saw asparagus at the grocery store yesterday and was tempted to buy it…I was also looking for argula but they only had baby arugula. I didn’t get that kind.

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