Jalapenos give this Quesadillas Recipe with Cheese, Pepper and Onion its zesty kick. Make this great appetizer for sports gatherings and Mexican-themed parties.
2 bell peppers, julienned
2 jalapeno peppers, seeded and julienned
1 sweet onion, chopped fine
2 Tbsp of olive oil, divided
1 (8 oz.) pkg. Monterey Jack cheese, shredded
6 (10 in.) flour tortillas
Coat both types of peppers and the onion with 1 Tbsp of oil in a mixing bowl.
Mist the grill grate with non-stick cooking spray.
Grill the vegetables over medium heat for 7 minutes, turning frequently.
Remove vegetables and reduce the temperature to low (or spread out the coals to reduce the flame).
Brush one side of the tortillas with the remaining oil.
Evenly divide the vegetables onto 3 tortillas, placing them on the non-oiled side.
Sprinkle with cheese and top with the last 3 tortilla, oiled side up.
Press the tortillas firmly to seal.
Grill for 4 minutes, then flip and grill another 2 minutes. Cheese should be melted.