Cheese and Veggie Quesedillas
Ingredients: 1 cup grated mixed cheddar or jack cheese, 1/2 cup minced bell pepper and onion, teaspoon of oil, small corn or flour tortillas. Figure 1/8 cup of cheese and one teaspoon of pepper and onion per quesadilla.
Ingredients: 1 cup grated mixed cheddar or jack cheese, 1/2 cup minced bell pepper and onion, teaspoon of oil, small corn or flour tortillas. Figure 1/8 cup of cheese and one teaspoon of pepper and onion per quesadilla.
Heat the bell pepper and onion in oil in skillet on medium heat until the veggies become soft and slightly transparent. Transfer these to a bowl. Start heating the tortillas in the same skillet, one or two at a time, flipping them every minute or so until they're fairly hot. Sprinkle small amount of cheese on one tortilla. Don't worry about covering the surface or getting too close to the edge - the cheese will melt and spread. Sprinkle 1 - 2 teaspoons of the minced bell pepper and onion over the cheese; place another tortilla on top and press down lightly to make the halves stick together slightly. Let the quesedilla continue to heat for another minute, then flip over carefully, pressing down lightly with a spatula to help the melting process and get the cheese to spread. Continue heating and flipping until the surface of the tortillas are lightly toasted and you see the cheese starting to ooze. Repeat with the rest of the ingredients until they're used up. When they're cool enough to handle, but still warm, use a pair of scissors or knife to cut them in half, then each half in thirds until you have six triangles. Serve as is or with any salsa or hot sauce you have handy.