Tri-Color Pepper and Cheese Quesadillas

0 stars based on 0 votes.
0 ratings
Rate This Recipe

Ingredients

  • 1 tablespoon unsalted butter
  • 3 tablespoons olive oil, divided
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 red bell pepper, halved and cut into 1/4-inch slices
  • 1 green bell pepper, halved and cut into 1/4-inch slices
  • 1 orange bell pepper, halved and cut into 1/4-inch slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 12 (6-inch) flour tortillas (fajita size)

Preparation

Heat butter, 1 tablespoon of the oil, and TABASCO® Sauce in a large skillet over medium-high heat until butter melts. Add pepper strips, salt, and pepper and cook until softened and lightly browned, about 12 minutes. Set aside. Combine cheeses in a large bowl.

Heat a nonstick skillet over medium heat. Brush one side of a tortilla with oil and place oil side down in skillet. Sprinkle tortilla with 1/3 cup cheese mixture and 1/3 cup pepper mixture. Top with another tortilla and brush with olive oil.

Cook until golden, about 2 minutes. Turn and cook until other side is golden and cheese is melted, about 2 minutes. Keep warm in oven until ready to serve.

Repeat with remaining ingredients to make 6 quesadillas. Cut into quarters and serve with sour cream, salsa and guacamole.

Makes 12 servings.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More