Cheese Quesadillas with Peppers & Onions
These 15-minute quesadillas are a notch above basic with the addition of sautéed peppers and onions. Let the kiddos load them up with the toppings at the table.
INGREDIENTS :
- 4 8-inch whole-wheat tortillas
- 1 cup Sautéed Peppers & Onions (see associated recipe)
- 1 ½ cups shredded Monterey Jack cheese (6 ounces)
- ½ cup guacamole
- 4 tablespoons salsa
DIRECTION:
- Lay tortillas on a work surface. Spread peppers and onions on half of each tortilla, dividing evenly. Top with cheese, dividing evenly. Fold the tortillas in half, pressing gently to flatten.
- Heat a large griddle or skillet over medium heat. Cook 2 of the quesadillas until crispy on the outside and the cheese is melted, 2 to 4 minutes per side. Repeat with the remaining 2 quesadillas. Let the quesadillas cool for 1 minute before cutting into wedges to serve. Serve with guacamole and salsa.
