Chile and Bell Pepper Quesadillas
From Moosewood Restaurant Cooks at Home
Ingredients
2 Tbsp. vegetable oil
1 fresh chile, minced
2 c. diced bell peppers -a mixture of colors is nice
¼ c. chopped fresh basil
8 cherry tomatoes, cut in half
OR 1 large tomato, sliced
1 c. grated sharp cheddar cheese
4 tortillas (8- or 10-inch)
Directions
- Heat the oil in a skillet and add the minced chile and diced peppers.
Sauté for 5 mins. on medium-high heat, stirring often. When
the peppers are tender-crisp, remove them from the heat.
- Spread one-fourth of the sautéed pepper mixture, 1 Tbsp.
of the chopped herbs, 4 cherry tomato halves or 2 tomato slices, and ¼ c.
of grated cheese on half of each tortilla.
- Warm a lightly oiled skillet on medium heat. Fold the plain half of the tortilla over the filling and place the quesadillas in the heated skillet and cook each side for 2 or 3 mins, until cheese is melted. Serve.