Quesadillas<\/b>
\nThis is an easy, yummy lunch or appetizer. Try it, you’ll like it. Serve with some diced avocado or guacamole.<\/p>\n
1 8 oz. jar of roasted red peppers
\n2 chilis in adobo, minced
\n2 minced garlic cloves
\n2 T. chopped cilantro (if you like it)
\nsalt and pepper
\nthinly sliced rings of red or sweet yellow onion
\n1 cup Monterrey Jack or Colby\/Jack cheese blend, shredded
\n4 large (8 inch) flour tortillas
\ncanola oil<\/p>\n
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. <\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Quesadillas 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. … Continue reading