Grilled pepper quesadillas

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.

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