Recipe: Grilled Pepper Quesadillas

Title: Grilled Pepper Quesadillas
Categories: Cheese/eggs
Yield: 8 servings

3 tb Vegetable oil 2 Garlic cloves, peeled and mi
1/2 Med red onion, peeled thinly 2 tb Fresh chopped marjoram
8 8-in flour tortillas 2 tb Fresh chopped oregano
1 Red bell pepper roasted peel 1/2 ts Salt
4 oz Mozzarella cheese, grated 1 pn Black pepper
6 oz Monterey Jack cheese, grated

HEAT 2 T of the oil in a skillet over medium heat. Add the onion and saute
over medium heat, stirring occasionally, until the onion is wilted and
translucent, about 5 minutes. Heat a skillet over high heat. Soften
tortillas by grilling for 30 seconds on each side. Mix the onion, red
pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide
evenly over 4 tortillas, and top with the remaining 4, pressing them down
gently. Brush both sides lightly with remaining oil. Preheat an oven to
400F. Bake the quesadillas for 3 to 5 minutes, or until lightly browned and
cheese is melted. Cut into quarters, and serve. Makes 16 wedges. NOTE: This
can be taken through step 3 up to two days in advance. Stack separated with
plastic wrap and covered.



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