INGREDIENTS:
2 tablespoons olive oil
1 chopped onion
2 cloves of minced garlic
1 chopped red pepper
1 chopped green bell pepper
1 minced jalapeno pepper
2 teaspoons of chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon of pepper
1/8 teaspoon of cayenne pepper
3 cups shredded Pepper Jack cheese
12 (10-inch) flour tortillas OR 16 (6-inch) corn tortillas
3 tablespoons olive oil

DIRECTIONS:
Preheat oven to 250 degrees F.
In large skillet, heat 2 tablespoons olive oil over medium heat
Add onion, garlic, 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.

Publish Your Recipe

At Stylecooker, we update our recipe collection constantly. If you have a great recipe and would like to share it with StyleCooker, E-mail it to us!