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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Burroughs


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

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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