This recipe is quick, flexible, and satisfying.
2 flour tortillas
1/2 a bell pepper
1/2 an onion
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!
Another one of my favorite, quick, go-to meals during the week is a twist on the simple grilled cheese sandwich.
1/2 a pepper
1/2 a red onion
Pepper Jack cheese, thinly sliced
2 slices of sourdough bread
Pour 2 tbls. olive oil into a medium frying pan. Slice peppers and onion thinly. Saute sliced peppers and onions in olive oil on medium heat until onions are transparent and peppers are soft and flexible (about ten minutes). Transfer peppers and onions to a plate or bowl.
Sweep one side of each piece of bread around the pan to oil. (One side of each piece should be lightly covered in olive oil.) Lay one piece of bread flat in pan. Cover with one layer of thinly-sliced cheese. Cover cheese with sauteed onions and peppers. Add another layer of cheese. Add final piece of bread (oiled side up).
Cook on medium-heat, pressing firmly occasionally with a large spatula. Once cheese has begun to melt and the bottom-piece of bread has begun to brown, flip quickly. Continue to cook, pressing firmly on occasion with spatula.
When cooked as desired, enjoy!