The maple crunch doughnuts at Cle Elum bakery are worth driving far and wide for. If your eastbound 1-90 from Seattle pull off at the Cle Elum exit and its located at the east end of the small
Roasted Pepper Quesadillas
These are the perfect snack to serve at your tailgate roast your peppers and cook your chorizo before you leave for the stadium for a quick, no-fuss snack. If you don’t want to grill they are great in a pan on the stove top too.
Make Ahead: Up to 1 day ahead, assemble quesadillas wrap and keep in the fridge until ready to grill.
Make 4 large quesadillas
- 6 baby bell peppers
- 2 tablespoons canola oil
- 6 oz pork chorizo
- 8 burrito size tortillas, I like to use flour, and spinach for color
- 1 cup pepper jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup queso fresco, crumbled
- 1/2 cup black olives, sliced
- olive oil
- sour cream
- Pre-heat your oven to 425 degrees.
- Place peppers on a parchment lined cookie sheet and toss with canola oil. Roast for 25-30 minutes, or until slightly blackened.
- Remove from the oven and let cool. Cut off the stems and dice up pepper. Set aside.
- Cook chorizo in a medium pan over med/high heat until cooked through about 5-7 minutes, breaking up with a spoon. Set aside.
- Pre-heat your grill to 350 on medium heat.
- Lay 4 tortillas down on a clean surface. Evenly sprinkle the cheeses over each one, then add the peppers, chorizo and olives. Place another tortilla on top of each.
- Brush the tops with olive oil and place on the grill. (you may need to turn your grill down to low if it runs hot).
- Flip the quesadilla after 2-3 minutes and finish cooking until all the cheese has melted. about 3 minutes.
- Remove from the grill and slice in to wedges, serve with salsa and sour cream.