Pepper Quesadillas

Pepper Quesadillas

Ingredients

Serves 4

1 tablespoon vegetable oil

1 green bell pepper, seeded and cut into thin strips

1 red bell pepper, seeded and cut into thin strips

1 yellow bell pepper, seeded and cut into thin strips

1 teaspoon salt

½ teaspoon, ground cumin

¼ teaspoon chili powder (optional)

¼ teaspoon ground black pepper

Juice of half lime

2 cups grated cheese (cheddar, monterey jack, colby, or any favorite melting cheese)

4 large (9-inch to 10-inch) tortillas

2 teaspoons butter, divided

Chopped fresh cilantro (optional)

Directions

Heat oil in a large skillet over high heat until sizzling hot. Add the peppers, and DO NOT stir. This allows the peppers to get the brown roasted look on the outside.

Cook for 3 minutes, stir and cook for another 3 minutes (again without stirring). Sprinkle with salt, cumin, chili (if using), and pepper. Add lime juice, give a good stir and cook for 1 further minute. Remove from the heat and set aside.

Assemble quesadillas

In a large skillet sizzle ¼ teaspoon of over medium heat, lay a tortilla in it, and sprinkle all over with ½ cup of cheese.

Spread roughly a layer of peppers over just half the tortilla. Don't use too much or the filling will fall out as you try to eat it. Spreading the filling over half makes the quesadilla easier to fold.

Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.

Use the spatula to fold the quesadilla in half, sandwiching the filling. Flip the quesadilla and press it down with a spatula.

Slide the quesadilla to a cutting board, and if serving immediately, slice into wedges. If preparing several quesadillas for a crowd, slide the un-cut quesadillas onto a baking sheet and keep warm in a 200°F (100°C) oven and then slice into wedges and sprinkle with fresh chopped cilantro just before serving.

Repeat with the remaining tortillas and fillings.