Bacon and Roasted Pepper Quesadillas

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

I like to roast peppers all the time. One day I was looking in the fridge and noticed that I had some roasted peppers and some leftover bacon. What? Leftover bacon?! How does that even happen?

You can see I used yellow and orange peppers in here.

Bacon and Roasted Pepper Quesadillas
Makes 1 Serving

Ingredients

1 small flour tortilla
1/4 cup shredded cheddar cheese
1 1/2 slices cooked crispy bacon (that's what I had left over)
1/2 a roasted pepper

Directions

Place the cheese, bacon and roasted pepper on one side of the tortilla and fold it over.
Heat a small pan over medium heat and cook your quesadilla on one side until the cheese starts to melt and the tortilla starts to turn golden. Carefully flip it over and continue to cook until the other side is golden.