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Pepper Quesadilla

  • RECIPE MAKES: 3 servings
  • PREP TIME: 30 minutes
  • COOK TIME: 20 minutes


  • 2 cups low protein all-purpose baking mix (plus extra for dusting)
  • 1 tsp baking powder
  • 1 tsp fajita mix, dry
  • 2 tsp psyllium husk
  • 3/4 cup warm water
  • 2 tsp olive oil
  • 1 tsp tomato purée


  • 1 Tbsp olive oil
  • 1/2 cup mushrooms, fresh, sliced
  • 1 medium-sized red onion, finely chopped
  • 1 cup red, yellow, and green peppers, thinly sliced
  • 1 Tbsp red chili pepper, de-seeded and finely chopped
  • 1/2 cup cilantro, fresh
  • 1 clove garlic, crushed
  • 2 tsp fajita mix, dry
  • 2/3 cup vegan Mexican style cheese shreds

For the tortilla:

1 In a medium-sized bowl add baking mix, baking powder, and 1 tsp of fajita mix.

2 In a separate bowl add remaining tortilla ingredients. Stir well and allow to stand for 5 minutes until thickened.

3 Pour the thickened mixture into the bowl of dry ingredients, and knead into a dough.

4 Dust a clean worktop surface with the low protein baking mix, and divide the dough into six equal parts.

5 Use a rolling pin to roll each part into 6 inch diameter circles.

6 Heat a dry frying pan over medium heat, and cook each tortilla for 30–60 seconds, until slightly brown on each side.

7 Set the tortillas aside to cool.

For the filling:

1 Heat oil in a large frying pan over medium heat.

2 Sauté mushrooms, onions, and peppers in the oil for about 5 minutes until soft.

3 Add cilantro and garlic, and continue to sauté for another 5 minutes.

4 Add 2 tsp of fajita mix and stir well until vegetables are coated.

5 Spread 1/3 of the pepper mixture onto a tortilla and sprinkle with 1/3 of the cheese shreds.

6 Place a tortilla on top.

7 Repeat steps 5 and 6 two more times.

8 Place each quesadilla in a panini press or a frying pan, and heat until the tortillas are golden and the cheese is melted.


Calories 480 | Protein 2.5 g | Phenylalanine 86 mg

  • (see left for all ingredients)