Easy and yummy quesadillas with grilled veggies like you find in a fajita. If you'd like, add some left over steak, shrimp or chicken.
- 1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
- 1/2 medium onion, halved and thinly sliced
- 1 fresh serrano pepper, halved, seeded, and cut into thin strips*
- 2 teaspoons vegetable oil
- 4 (6 inch) white corn tortillas
- Nonstick cooking spray
- 1/2 cup shredded Monterey Jack cheese, about 2 ounces
- 2 thin slices tomato, halved crosswise
- 1 tablespoon snipped fresh cilantro
- Light dairy sour cream, optional
- Cilantro, chopped and lime wedges, optional
Preparation time 20mins
Cooking time 38mins
Adapted from bhg.com
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.