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Monteray Jack & Spiced Pepper Quesadillas Recipe

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This recipe for Monteray Jack & Spiced Pepper Quesadillas, by , is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Burroughs

Category:
Category:

Ingredients:  
Ingredients:  
6 Tortillas
1/2 lb Monterey Jack Cheese
Red, Yellow, Green Peppers
3 Cloves Garlic
2 green onions or onion
1 T Mexican Spice blend
(2 T Chili powder, 2 T smoked paprika, 1 T garlic powder, 2 T ground cumin & 2 T dried Mexican oregano and optional 2 t cayenne pepper)
Save balance of blend for future tacos
Olive Oil

Directions:
Directions:
Peel and finely chop garlic. Cut out and discard ribs and sees of the peppers. The cut the peppers crosswise into 1/4 inch thick pieces. Thinly slice the green onions.
Create Mexican spice blend.
In a non-stick pan heat 1 T olive oil and add the garlic, peppers, onions and spice blend and 1 T spice blend. Season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes or till slightly softened. Add 1/4 C water and cook for 2 to 3 minutes. Transfer to a bowl.
Grate the Monterey jack cheese. Spread out the tortillas. Sprinkle the cheese onto 1 side of each tortilla. Top with the cooked vegetables. Fold each tortilla in half. In the pan heat 2 t olive oil on medium high. Put the tortillas 1 or 2 at a time and cook 1 to 2 minutes per side till lightly brown and cheese melted. Transfer to cutting board and cut each quesadilla into thirds.
Note: Can add shredded or cooked chicken to quesadilla with the cheese and peppers
Serve with a salad and corn on the cob

 

 

 

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