Go Back
+ servings
Print Recipe
Avocado, roasted bell pepper, and pepper jack quesadillas

Smashed Avocado, Roasted Bell Pepper & Pepper Jack Quesadillas

Smashed avocado, roasted bell pepper, and pepper jack quesadillas. Creamy, filling, and best served on sprouted or whole-grain tortillas! The perfect easy vegetarian lunch.

Course Dinner, Lunch, Vegetarian
Keyword pepper jack quesadillas
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Calories 433 kcal
Author Monique of AmbitiousKitchen.com


  • 2 sprouted grain tortillas (I like the Ezekiel brand)
  • 4 oz pepper jack cheese, thinly sliced
  • 1 teaspoon olive oil
  • 1 bell pepper, seeded and thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1/2 avocado, mashed
  • salt and pepper, to taste


  1. Line a baking sheet with foil. Toss bell peppers and onions in olive oil and season with salt and pepper. Place under broiler for 10-15 minutes until peppers and onions start to char. Alternatively you can saute them with a little bit of oil in a medium skillet.
  2. Spray skillet or griddle generously with nonstick cooking spray and place over medium heat. Lay tortilla in the skillet. 
  3. Add pepper jack slices on the bottom, then peppers and onions. Spread smashed avocado over the second tortilla then place (avocado side facing down) on the cheese and pepper mixture.
  4. Once the tortilla is golden brown on the first side, flip the quesadilla over to the other side and cook until the second is golden. 
  5. Place on cutting board, then use a pizza cutter or large knife to cut into 6 triangles. Serves 2.
Nutrition Facts
Smashed Avocado, Roasted Bell Pepper & Pepper Jack Quesadillas
Amount Per Serving (1 quesadilla)
Calories 433 Calories from Fat 223
% Daily Value*
Fat 24.8g38%
Carbohydrates 34.5g12%
Fiber 10.2g43%
Sugar 3.9g4%
Protein 14.7g29%
* Percent Daily Values are based on a 2000 calorie diet.