Aired May 25, 2011

Ingredients
2 tablespoons EVOO - Extra Virgin Olive Oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
4 whole wheat tortillas
2 cups low-fat cheddar, shredded
2 cups low-fat mozzarella, shredded
Store-bought salsa, for dipping
Store -bought guacamole, for dipping
Preparation

In a medium skillet, heat oil over medium-high heat. Saut peppers and onions until tender and slightly brown, about 3-4 minutes. Reserve.

Place tortillas on work surface. Sprinkle a quarter of the cheeses evenly over one half of each tortilla. Top with pepper-and-onion mixture and fold the tortillas into half-moons to cover the fillings.

Heat a large skillet over medium-high heat. Place one quesadilla in the skillet and cook on one side until brown, about 2 minutes. Flip and cook another minute, until brown and melted. Repeat with remaining quesadillas.

Cut into wedges and serve with salsa and guacamole on the side, for dipping.

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