Ingredients
1red pepper,seeded, halved and cut into thin strips
1green pepper,seeded, halved and cut into thin strips
1onion,halved and cut into thin strips
1tbspcanola oil
8ozmonterey jack cheese,shredded
sour cream, salsa, guacamole, cilantro, limes,optional
Preparation
Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook, stirring, for 4 minutes until vegetables are just tender but still crisp and slightly browned. Remove vegetables from pan onto a plate and set aside.
Lightly coat one side of a tortilla with cooking spray and place oiled side down in a skillet over medium heat. Add ⅛ of the cheese to the tortilla and ¼ of the vegetables on top.
Add another ⅛ of the cheese and place a second tortilla sprayed with cooking spray on top.
Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy. Repeat with remaining ingredients.
Cut each quesadilla into four pieces and serve warm along with sour cream, salsa, guacamole, cilantro, and limes if desired.
