Grilled Pepper Quesadillas

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1/2 tablespoon	7.5ml	Red onion - peeled thinly (medium)
8		Flour tortillas
1		Red bell pepper roasted peel
4 oz	113g	Mozzarella cheese - grated
6 oz	170g	Monterey Jack cheese - grated
2		Garlic cloves - peeled and mi
2 tablespoons	30ml	Fresh chopped marjoram
2 tablespoons	30ml	Fresh chopped oregano
1/2 teaspoon	2.5ml	Salt
1		Black pepper

Recipe 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.

Source:
Bobby Flay and Jack McDavid

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