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Red Bell Pepper Quesadillas

Source: Mary Sue Milliken and Susan Feniger
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Active Time:  25 Minutes
Total Time:  25 Minutes
  6 servings
A great quesadilla depends on just the right balance of soothing cheese and other, livelier flavors. In this recipe, roasted pepper, smoky salsa, and more than one cheese keep things interesting.
2 cups grated Mexican manchego cheese
1 cup grated anejo cheese
Six flour tortillas
2 red bell peppers, roasted, peeled, seeded, cut into matchstick-size strips
2 tablespoons butter, melted
1 cup Smoky Salsa (see recipe)
Other necessary recipes:
Smoky Salsa
Preheat oven to 350 degrees F. Mix manchego and añejo cheeses in medium bowl.

Place tortillas on work surface. Divide cheese evenly over half of each tortilla. Arrange roasted red pepper strips evenly over cheese. Drizzle 2 tablespoons Smoky Salsa over peppers. Fold tortillas over to enclose filling. Brush tops of folded tortillas with butter.

Place dry griddle or cast-iron skillet over medium-high heat. Place tortillas, one or two at a time, buttered side down on griddle. Cook until very light golden, about 1 minute. Then brush uncoated sides with butter, flip tortillas over, and cook second side. Transfer to a baking sheet and bake until cheese begins to ooze, about 10 minutes.

Serve hot, whole or cut into wedges, with guacamole and your favorite salsa.

Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 532
Fat. Total: 29g
Fiber: 4g
Carbohydrates, Total: 47g
Sodium: 1095mg
% Cal. from Fat: 49%
Cholesterol: 80mg
Protein: 21g
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