| 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
A Message from our Provider:
“Your pain touches God’s heart”