Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Vegetable oil |
| ½ \N | Med red onion, peeled thinly |
| 8 \N | 8-in flour tortillas |
| 1 \N | Red bell pepper roasted peel |
| 4 ounces | Mozzarella cheese, grated |
| 6 ounces | Monterey Jack cheese, grated |
| 2 \N | Garlic cloves, peeled and mi |
| 2 tablespoons | Fresh chopped marjoram |
| 2 tablespoons | Fresh chopped oregano |
| ½ teaspoon | Salt |
| 1 pinch | Black pepper |
HEAT 2 T of the oil in a skillet over medium heat. Add the onion and saute over medium heat, stirring occasionally, until the onion is wilted and translucent, about 5 minutes. Heat a skillet over high heat. Soften tortillas by grilling for 30 seconds on each side. Mix the onion, red pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide evenly over 4 tortillas, and top with the remaining 4, pressing them down gently. Brush both sides lightly with remaining oil. Preheat an oven to 400F. Bake the quesadillas for 3 to 5 minutes, or until lightly browned and cheese is melted. Cut into quarters, and serve. Makes 16 wedges. NOTE: This can be taken through step 3 up to two days in advance. Stack separated with plastic wrap and covered.