| 3 Pepper Quesadillas
1 cup of thin green bell pepper strips
1 cup of thin red bell pepper strips
1 cup of thin yellow bell pepper strips
1/2 cup of thin onion slices
3 tablespoons of butter, divided
1 teaspoon of ground cumin
8 ounces of Colby or Monterey Jack cheese, shredded
10 flour tortillas
Salsa |
|
Heat oven to 425ºF. Cook peppers and onions in 2 tablespoons butter until tender-crisp. Stir in cumin. Remove vegetables from pan. Melt remaining 1 tablespoon butter in skillet. Set aside. Sprinkle 1/4 cup cheese on each tortilla; top each with pepper mixture. Fold tortillas in half, place on cookie sheet. Brush lightly with reserved melted butter. Bake 5 to 7 minutes or until cheese is melted. Cut each tortilla in thirds to form triangles. Serve warm with salsa. Back to Quesadillas |
|
-