This is an easy, yummy lunch or appetizer. Try it, you’ll like it. Serve with some diced avocado or guacamole.
1 8 oz. jar of roasted red peppers
2 chilis in adobo, minced
2 minced garlic cloves
2 T. chopped cilantro (if you like it)
salt and pepper
thinly sliced rings of red or sweet yellow onion
1 cup Monterrey Jack or Colby/Jack cheese blend, shredded
4 large (8 inch) flour tortillas
Drain the roasted red peppers and chop them finely. Put the peppers in a bowl and add the chilis in adobo, garlic, cilantro, salt and pepper. Toss the ingredients together to mix. Heat the oil (about 1 T.) in a skillet. Spread half of the mixture on a tortilla, then top with 4 or 5 onion rings. Top with 1/2 cup of cheese and then another tortilla. Place in the skillet on top of the heated oil. Weigh the quesadilla down as it cooks (this is really important — I used a small cast iron skillet). When it is browned then flip it over and weigh it down as the second side cooks. Remove it to a paper towel lined plate and then cook the second quesadilla.
We actually have had this for dinner. I made this version for Jon and me and then made simple cheese quesadillas for the boys. Dinner in 20 minutes, tops.