From the Chef’s Corner
My wife and I are always on the look-out for tasty appetizers. This one is a keeper! This one does not call for fajitas or any kind of meat. A little misleading, but you certainly could use chicken or beef.
½ medium red or green sweet pepper, seeded and cut in
bite sized strips
1 medium onion, halved and thinly sliced
Fresh Serrano pepper, halved, seeded and cut in thick
2 tsp vegetable oil
4 6-inch white corn tortillas
Nonstick cooking spray
1 cup shredded Monterey Jack cheese
2 thinly sliced tomatoes, halved crosswise
1 Tbsp snipped fresh cilantro
Light sour cream, optional
Cilantro and lime wedges, optional
1. In a 12-inch skillet cook sweet peppers, onion, and Serrano pepper in hot oil over medium high heat for 3-5 minutes, or just until vegetables are tender. Remove from heat.
2. Lightly coat one side of each tortilla with cooking spray. On uncoated side of two tortillas, divide half the cheese. Top each half with the sweet pepper mixture, tomato slices, cilantro and remaining cheese, then remaining tortillas, coated sides up.
3. Cook quesadillas in same skillet over medium heat for 4 to 5 minutes per side until cheese is melted and tortillas are lightly browned. Cut each quesadilla in 4 wedges. Serve warm, and if desired, with sour cream, additional cilantro, and lime wedges.