Roasted Red Pepper and Ricotta Cheese Tortillas


These tortillas are wonderful for these cold winter days. They’re tasty  and comforting, filled with lots and lots of cheese! I There is ricotta and swiss in these, which makes for a nice combination. I love the red peppers because they are a great way to jazz up any sandwich or tortilla. I used the roasted red peppers in a jar from trader joe’s, but I suppose you could roast them yourself if you had some time. I used ham and swiss cheese, but really you can use whatever cold cuts you have in your fridge – I’ve made these tortillas with turkey before, and they were just as good!


Ingredients (for five tortillas)

5 flour tortillas

1/2 cup of salsa (Use the mild or spicy kind depending on what you prefer)

1/2 cup of ricotta cheese

5 slices of ham

1 1/2 cups of shredded cheese

1 jar of roasted red peppers

Sour Cream, salsa, and black bean dip for garnish


In a bowl, mix together the salsa and ricotta cheese.

On each flat tortilla, spread about 1/5 of the ricotta/salsa mixture. I would recommend to not put it too close to the edge, because it tends to ooze out and cause a mess when you roll them.

Then add a slice of ham to each tortilla. Sprinkle with the shredded cheese and add 1-2 slices of red pepper to each.

Roll the tortillas up and place them in a dish next to each other. I have found that folding the edges of the tortilla in helps keep it compact in the oven and prevents the ingredients from falling out.

Put the dish in the oven at 375 degrees F, and cook for about 15 minutes.

When the tortillas are cooked, garnish them with salsa, sour cream, and black bean dip.



Roasted Red Pepper and Goat Cheese Sandwich

Last week, I had a slice of roasted red pepper goat cheese quiche, and could not stop thinking about the delicious combination of flavors.  So, I decided to replicate the dish at home, but in sandwich form.  The sweetness of the red peppers counteracts the tang from the goat cheese and creates a fresh well-balanced meal!


Roasted Red Peppers (serving size is whatever you want)

Red Peppers

Olive Oil

Salt and Pepper to taste

Preheat oven to 400 degrees.  Place peppers on a sheet tray and bake until the outside is charred.  It took me around 1.5 hours.  Take the peppers out of the oven and let them cool for about 5 minutes.


Take off the stem of the peppers.  Peel away the charred skin, so only the soft flesh of the pepper is left.  Core out the seeds and cut the peppers into thin strips.  Place the peppers in a dish and drizzle with olive oil.  Sprinkle with salt and pepper to taste.  Now, I always cover the peppers and let them sit a while before I use them.  Just to give them a chance to soak up their flavors and become really tasty.


Don’t those look gorgeous?!  Alrighty folks, now on to the sandwich.

Roasted Red Pepper Goat Cheese Sandwich

Roasted Red Peppers

Goat Cheese

French Bread

Olive Oil

Fresh Spinach

Toast the french bread until golden on the edges.  Drizzle olive oil onto both sides.  Spread goat cheese onto one of the sides of bread.  Then top with peppers.  On the other side place fresh spinach.  Combine the two halves and dig in!

roasted red pepper