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Ingredients
- 1 cup finely chopped yellow bell pepper
- 1 cup finely chopped red bell pepper
- 1/2 cup chopped Vidalia or other sweet onion
- 1 tablespoon finely chopped seeded jalapeño pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Cooking spray
- 8 (6-inch) corn tortillas
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
Preparation
Step 1
Combine first 7 ingredients in a bowl.
Place a large skillet coated with cooking spray over medium-high heat until hot. Add 1 tortilla, and top with 1/4 cup bell pepper mixture. Sprinkle with 1/4 cup cheese; top with 1 tortilla. Cook 2 minutes on each side or until golden, pressing down with a spatula. Repeat procedure with remaining tortillas, bell pepper mixture, and cheese.
Serving Size: 1 quesadilla