Pepper Quesadillas

Yield: 6 servings

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 large sweet green pepper, thinly sliced
• 1 large sweet red pepper, thinly sliced
• 1 large sweet yellow pepper, thinly sliced
• 1 large onion, thinly sliced
• 1 (4 ounce) can chopped green chiles, drained
• 1/2 teaspoon ground cumin
• 6 (8 inch) flour tortillas
• 2 cups fat-reduced Monterey Jack cheese, shredded
• Salsa (for serving)

Instructions

1. Heat oven to 425 degrees F.
2. In a large skillet, over medium high heat, heat oil and sauté peppers, onion and chiles for 5 to 7 minutes.
3. Stir in cumin, then drain, reserving liquid.
4. Sprinkle half of each tortilla with cheese and top with pepper mixture. Fold tortillas in half and place on a baking sheet. (You can overlap a bit to fit). Brush with reserved liquid.
5. Bake for 7 to 10 minutes, or until cheese is melted.
6. Cut each tortilla into thirds and serve warm with salsa.