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)
Heat 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 for 7 to 10 minutes, or until cheese is melted.
Cut each tortilla into thirds and serve warm with salsa.
Yield: 6 servings
Southwestern Quesadilla Recipes
Southwestern Recipes Index