Grilled Pepper Quesadillas
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| ½ | medium |
red onion
peeled thinly |
|
| 8 | each |
flour tortillas (8 inch)
|
*
|
| 1 | each |
sweet red bell peppers
roasted, peel |
|
| 4 | ounces |
mozzarella cheese
grated |
|
| 6 | ounces |
monterey jack cheese
grated |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 2 | tablespoons |
marjoram
fresh, chopped |
|
| 2 | tablespoons |
oregano
fresh, chopped |
*
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 0.5 | medium |
red onion
peeled thinly |
|
| 8 | each |
flour tortillas (8 inch)
|
*
|
| 1 | each |
sweet red bell peppers
roasted, peel |
|
| 115.6 | ml/g |
mozzarella cheese
grated |
|
| 173.4 | ml/g |
monterey jack cheese
grated |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 3E+1 | ml |
marjoram
fresh, chopped |
|
| 3E+1 | ml |
oregano
fresh, chopped |
*
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
Directions
Heat 2 tablespoon of the oil in a skillet over medium heat.
Add the onion and sauté 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 400℉ (200℃).
Bake the quesadillas for 3 to 5 minutes, or until lightly browned and cheese is melted.
Cut into quarters, and serve.
