Ingredients

The following ingredients have 4 Servings
  • 1 red pepper (seeded, halved and cut into thin strips)
  • 1 green pepper (seeded, halved and cut into thin strips)
  • 1 onion (halved and cut into thin strips)
  • 1 tablespoon canola oil
  • 8 ounces Monterey Jack cheese (shredded)
  • sour cream (salsa, guacamole, cilantro, limes (optional))

Instruction

  • Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook, stirring, for 4 minutes until vegetables are just tender but still crisp and slightly browned. Remove vegetables from pan onto a plate and set aside.
  • Lightly coat one side of a tortilla with cooking spray and place oiled side down in a skillet over medium heat. Add 1/8 of the cheese to the tortilla and 1/4 of the vegetables on top. Add another 1/8 of the cheese and place a second tortilla sprayed with cooking spray on top.
  • Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy. Repeat with remaining ingredients.
  • Cut each quesadilla into four pieces and serve warm along with sour cream, salsa, guacamole, cilantro, and limes if desired.