Grilled Quesadillas
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper ⓘ
- 1 green bell pepper ⓘ
- 5 Tbsp. olive oil ⓘ
- 2 red onions, thinly sliced ⓘ
- 1/2 lb. sharp yellow Cheddar, grated ⓘ
- 1/2 lb. Monterey Jack cheese, grated
- 2 Italian hot peppers, seeded and sliced ⓘ
- 10 large flour tortillas ⓘ
- 2 tomatoes, thinly sliced
- 1 can sardines, drained
- 1 c. cilantro leaves, chopped
- salt ⓘ
- pepper ⓘ
Instructions
- Roast bell and hot peppers over gas flame or in broiler. Peel, seed and slice thinly.
- Heat 2 tablespoons of oil in a large skillet over medium-low heat.
- Add the red onions and saute until tender (3 to 4 minutes).
- In a mixing bowl, combine Cheddar and Monterey Jack cheese.
- Heat 1 or more skillets over medium-high heat.
- Add 1/2 teaspoon oil in each pan to coat.
- Place a tortilla in each skillet and sprinkle liberally with grated cheeses. Arrange some of the peppers, onions, tomatoes or sardines, in any combination you choose, on top of the cheese.
- Sprinkle with cilantro, salt and pepper, then top with second tortilla.
- Cook for 2 minutes, then flip quesadilla, then cook the other side for 2 more minutes.
- Slide quesadilla onto a plate or rack.
- Repeat with remaining ingredients.
- Using a pair of kitchen scissors, cut quesadillas into eighths and serve with guacamole and chopped cilantro.
Nutrition & Diet Analysis (per serving)
456
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).