Cheesy Pepper Quesadillas Recipe

Cheesy Pepper Quesadillas Recipe photo by Taste of Home

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Denise Kubinski of Garfield Heights, Ohio came up with this recipe for her employer, a catering firm that serves the Rock and Roll Hall of Fame in Cleveland. "We sometimes add grilled chicken," she says.

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Cheesy Pepper Quesadillas Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

1 tablespoon butter, melted
2 flour tortillas (8 inches)
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
1/4 cup julienned red onion
Garlic salt, optional
Salsa and sour cream, optional

Directions

Brush butter over both sides of tortillas. Place on an ungreased baking sheet. Over half of each tortilla, sprinkle 1 tablespoon Monterey Jack cheese and 1 tablespoon cheddar cheese; layer with peppers, onion, garlic salt if desired and remaining cheese. Fold tortillas over filling.
Bake at 450° for 10-12 minutes or until golden brown and cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired. Yield: 2 servings.

Nutritional Analysis: 1 serving (prepared with reduced-fat margarine and reduced-fat cheeses) equals 254 calories, 14 g fat (7 g saturated fat), 30 mg cholesterol, 348 mg sodium, 21 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Cheesy Pepper Quesadillas in Cooking for 2 Spring 2005, p9