VEGGIE QUESADILLAS
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeno pepper, minced
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups shredded Pepper Jack cheese
12 (10-inch) flour tortillas OR 16 (6-inch) corn tortillas
3 tablespoons olive oil
Preparation
Preheat oven to 250 degrees F. In large skillet, heat 2 tablespoons
olive oil over medium heat. Add onion, garlic, bell peppers, and jalapeno
pepper; cook and stir until tender, about 7-9 minutes. Drain well, if
necessary.
Add chili powder, salt, cumin, pepper, and cayenne pepper and mix well.
Arrange half of the tortillas on work surface. Divide vegetable mixture
among the tortillas and top with the cheese. Top with remaining tortillas.
Heat 3 tablespoons olive oil in large skillet. Add quesadillas, a few
at a time, and cook until tortillas are crisp on one side, about 4-5
minutes. Carefully turn and cook on second side until crisp and cheese is
melted. Remove from skillet and place on serving plate. Cut each into four
quarters and serve immediately.
You may want to put the uncut, whole quesadillas on a rack in a
roasting pan and keep in the warm oven until they're all cooked. Serve with
salsa, sour cream, and guacamole for dipping.
Yield: 4 to 6 servings
Malak and Sir Hughes
Membership Secretary for FCCLV (Florida Council for Citizens with Low
Vission)
Skype Name: mandi5669
Home: 386-492-1869
Mobile: 386-237-5973
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