These easy-to-make quesadillas are great for lunch or a snack. This recipe makes enough for four quesadillas. The usual serving is one quesadilla per person. If you're making less than four, you can store the extra filling in the refrigerator for a few days.
If I'm making these for a light lunch, I'll usually include a salad or just some fresh sliced tomatoes on the side. You can also top the quesadillas with guacamole or some gluten-free sour cream.
Prep Time: :10
Cook Time: :10
Ingredients:
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1/2 cup chopped sweet onion
- 1 Tbsp chopped seeded jalapeno pepper
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups shredded cheese (such as Monterey Jack, colby, chedder)
- 8 (6-inch) gluten-free corn tortillas
- Cooking spray
Preparation:
Combine the chopped peppers, onion, cumin, salt and pepper in a bowl.
Coat a skillet with cooking spray and place it over medium-high heat. Add one tortilla, spread a quarter of a cup of shredded cheese on it, then spread a quarter of a cup of the pepper mixture on top of the cheese, then another quarter of a cup of cheese, and then top it with another tortilla. Cook two minutes on each side, pressing down with a spatula, or until the cheese is melted and the tortilla is golden.
Repeat the process with the remaining tortillas.
Cut each finished quesadilla into quarters, and serve immediately.
