Cheese & Bell Pepper Quesadillas

This delicious recipe, based on one I found somewhere on Pinterest, has become a family favorite. It's quick and easy and so, so good! Made from seven ingredients it can be added to your menu rotation for those busy nights. For the best color use all four colors of bell peppers (green, red, orange, and yellow).

Ingredients:

1 tTbs Olive Oil

1 Green Bell Pepper, sliced into thin strips

1 Red Bell Pepper, sliced into strips

1 Orange Bell Pepper, sliced into strips

1 Yellow Bell Pepper, sliced into strips

1/2 tsp Cumin

Dash Kosher Salt, to taste

Black Pepper, to taste

1/2 tsp Lime Juice

2 1/2 cups Monterey Jack, grated

2 Large Flour Tortillas

Serve with:

Sour Cream

1 cup Salsa

Directions:

1. Pre-heat the oven to 375 F and lightly grease a baking sheet.
2. Add the oil to a large skillet over medium heat and cook all of the bell peppers in oil. While the peppers are cooking, add the cumin, kosher salt, a bit of fresh ground black pepper and the lime juice and cook just until peppers are just soft, about 3 to 5 minutes; do not overcook.
3. Place two of the flour tortillas flat on a lightly greased baking pan to assemble your quesadillas. Place a thin layer of peppers on a flour tortilla. Add a thick layer of cheese and cover with another flour tortilla, and assemble all of the veggie quesadillas in the same manner.
4. Bake the quesadillas for about ten minutes, or until the cheese has fully melted.
5. Remove from the oven and allow to cool slightly before slicing and serving.
6. To serve, slice each quesadilla into fourths or. 
7. Serve with sour cream and salsa for dipping.

            Enjoy!

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