Main Dishes Recipe E-Book

Pepper Quesadillas

• 11⁄2 tbsp. 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
• 4 oz. can chopped green chilies, drained
• 1⁄2 tsp. ground cumin
• 6 8” (20 cm) flour tortillas
• 2 cups shredded Monterey Jack cheese

Directions

1. Preheat oven to 425°F (220°C).
2. In a large skillet, over medium-high heat, heat oil and sauté peppers, onion and chilies for 5-7
   minutes. Stir in cumin, then drain, reserving liquid.
3. Sprinkle half of each tortilla with cheese and top with pepper mixture. Fold tortillas in half and place
   on a baking sheet. Brush with reserved liquid. Bake 7-10 minutes, or until cheese is melted.
4. Cut each tortilla into thirds and serve warm with salsa, sour cream and/or guacamole.