This dinner took about 10 minutes from start to finish. It's a Sandi original - not from a cook book!
It's interesting to note this costs about twice what my dinners usually do - I guess it pays (literally) to plan ahead and not be lazy.
$2.25 each quesadilla: Vegetarian
$2.25 each quesadilla: Gluten-free (replace flour tortilla with corn)
- 4 flour tortillas
- 1 cup mozzarella cheese
- 1 roasted red pepper, chopped large (I use jarred from Trader Joe's)
- 1 small onion, chopped large
- 2 cloves garlic, minced
- 1/4 cup sliced jalepenos (I used jarred, fresh taste better)
- Neutral oil (canola or safflower - don't use olive oil)
Add 1 tablespoon oil to a skillet, and warm it over medium heat.
When the oil is ready, add the onions. Cook, stirring, until translucent. Add the jalepenos, garlic, and red peppers and cook until warmed through (if using raw jalepenos, add them when you start to cook the onions instead).
Remove from skillet and set aside.
Add another 1-2 tablespoon of oil the skillet. Place one tortilla in the skillet. Layer 1/4 cup cheese, half the pepper mixture, another 1/4 cup cheese, and top with a 2nd tortilla.
Let cook for 2-3 minutes until tortilla is lightly browned. CAREFULLY flip over (trial and error will teach you the best method). Cook for another 1-2 minutes on this side and remove to a plate.
Cut into quarters. Garnish as you like! I use sour cream and cilantro. David likes hot sauce. In the summer guacamole is a must!