Tri-Color Pepper and Cheese Quesadillas

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  • 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)


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.

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