| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cheese/eggs | 8 | Servings | |
INGREDIENTS
| 3 | tb | Vegetable oil |
| 1/2 | Med red onion, peeled thinly | |
| 8 | 8-in flour tortillas | |
| 1 | Red bell pepper roasted peel | |
| 4 | oz | Mozzarella cheese, grated |
| 6 | oz | Monterey Jack cheese, grated |
| 2 | Garlic cloves, peeled and mi | |
| 2 | tb | Fresh chopped marjoram |
| 2 | tb | Fresh chopped oregano |
| 1/2 | ts | Salt |
| 1 | pn | Black pepper |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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