|
pepper Quesadillas serves 6. 1 1/2 Tablespoons Vegetable Oil
1 Large Sweet Green Pepper, Thinly Sliced
1 Large Sweet Red Pepper, Thinly Sliced
1 Large Sweet Yellow Pepper, Thinly Sliced
1 Large Onion, Thinly Sliced
1 (4 Ounce) Can Chopped Green Chiles, Drained
1/2 Teaspoon Ground Cumin
6 (8-inch) Flour Tortillas
2 Cups Fat-reduced Monterey Jack Cheese, Shredded
salsa (for Serving) preheat Oven To 425 Degrees F. in A Large Skillet, Over Medium-high Heat, Heat Oil And Sauté Peppers, Onion And Chilies For 5 To 7 Minutes. stir In Cumin, Then Drain, Reserving Liquid. sprinkle Half Of Each Tortilla With Cheese And Top With Pepper Mixture. Fold Tortillas In Half And Place On A Baking Sheet. (you Can Overlap A Bit To Fit). Brush With Reserved Liquid. Bake 7 To 10 Minutes, Or Until Cheese Is Melted. Cut Each Tortilla Into Thirds And Serve Warm With Salsa. |
|
