Serves 2 The colorful filling in these quesadillas is scrumptious. Bell peppers mingle with jalapeños to provide the perfect combination of mild and spicy flavors. They make a great choice for lunch or dinner.
Prep Time: 15 minutes
Cooking Time: 20 minutes
1 each red, yellow and green bell pepper, cored and cut into thin strips
1 tomato, cored, seeded and finely diced
8 pitted black olives, thinly sliced
1 teaspoon red wine vinegar
1 teaspoon oregano
Salt to taste
Freshly ground black pepper
4 8-inch whole wheat tortillas
1 and 1/4 cups grated Monterey Jack cheese with jalapeño peppers
1. Heat oil in a large skillet over medium-high heat. Add peppers and sauté for 10 minutes or until peppers are tender.
2. Stir in tomato, olives, vinegar, oregano, salt and pepper and cook until peppers are soft, about 10 more minutes. Remove from heat and let mixture cool.
3. Preheat oven to 375°F. Place two tortillas on a baking sheet. Sprinkle a quarter of the cheese on each tortilla, leaving a 1-inch border. Spread half the pepper mixture on each tortilla, then sprinkle with remaining cheese. Top with remaining tortillas, gently pressing down to make the filling adhere. Bake 10 minutes or until the cheese is thoroughly melted. Cut each quesadilla into 4 wedges before serving.
