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Pepper Quesadillas



  • 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)


  1. Heat oven to 425 degrees F.
  2. In a large skillet, over medium-high heat, heat oil and sauté peppers, onion and chilies for 5 to 7 minutes.
  3. Stir in cumin, then drain, reserving liquid.
  4. 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.
  5. Bake for 7 to 10 minutes, or until cheese is melted.
  6. Cut each tortilla into thirds and serve warm with salsa.

Yield: 6 servings


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