Ingredients
- 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)
Instructions
- 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 ⅛ of the cheese to the tortilla and ¼ of the vegetables on top. Add another ⅛ 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.
Source : allrecipes.Com
