Grilled Pepper Quesadillas

Course : Grilling
Serves: 8
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3 tablespoons vegetable oil
1/2 medium red onion -- peeled thinly
8 tortillas flour tortillas 8 in
1 medium red bell pepper roasted peel
4 ounces mozzarella cheese -- grated
6 ounces Monterey Jack cheese -- grated
2 cloves garlic -- peeled and mi
2 tablespoons fresh chopped marjoram
2 tablespoons fresh chopped oregano
1/2 teaspoon salt
1 dash black pepper

Preparation / Directions:

HEAT 2 T of the oil in a skillet over medium heat. Add the onion and sauté over medium heat, stirring occasionally, until the onion is wilted and translucent, about 5 minutes. Heat a skillet over high heat. Soften tortillas by grilling for 30 seconds on each side. Mix the onion, red pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide evenly over 4 tortillas, and top with the remaining 4, pressing them down gently. Brush both sides lightly with remaining oil. Preheat an oven to 400F. Bake the quesadillas for 3 to 5 minutes, or until lightly browned and cheese is melted. Cut into quarters, and serve. Makes 16 wedges. NOTE: This can be taken through step 3 up to two days in advance. Stack separated with plastic wrap and covered.

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