The Orange Slate

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Monday Meal: Quesdilla

July 4, 2011

This recipe is quick, flexible, and satisfying.

2 flour tortillas
1/2 a bell pepper
1/2 an onion
olive oil
Sharp Cheddar cheese, finely grated

Pour 3-4 tbls. olive oil into pan. Thinly slice pepper and onion. Saute on medium heat in olive oil until peppers are soft and flexible and onions are transparent. Remove vegetables from pan.

Swish tortillas around in oil, making sure both sides of each are lightly covered. Let tortillas warm in pan on low heat. Remove tortillas from pan.

Cover half of each tortilla with a thin layer of cheese. Add a layer of vegetables. Fold uncovered layer of tortilla over covered half so that each tortilla resembles a half-moon.

Place both quesadillas in pan. Cook on medium heat and flip occasionally until each side is satisfactorily browned. Enjoy! And Happy Fourth of July!