Ingredients
-
3
-
6
-
6
-
3
-
8
-
-
-
-
-
-
-
-
-
-
Directions
Classic Quesadillas, Just cheese and peppers, yum, Just cheese and peppers, yum
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Blacken the Skins of the Peppers by Grilling, Broiling, or Using a Kitchen Torch. |
|
2
Done
|
Place in a Zip-Lock Bag and Seal; Allow to Stand at Room Temperature For About 10 Minutes. |
|
3
Done
|
Take Peppers from Bag and Remove Skins by Holding Under Running Tap Water and Scraping Off Skins With Fingers. |
|
4
Done
|
Cut Peppers Open and Remove Seeds by Scraping With a Spoon; Dice Peppers. |
|
5
Done
|
Toss Cheeses Together in a Bowl. |
|
6
Done
|
Lay 4 Tortillas on the Counter and Spread About 3/4 Cup Cheese Over Each. |
|
7
Done
|
Sprinkle About 1/4 Cup Diced Peppers Over the Top. |
|
8
Done
|
Slide One of the Cheese-Covered Tortillas Into a 10-Inch Skillet Over Medium Heat. |
|
9
Done
|
Place One of the Remaining Tortillas on Top. |
|
10
Done
|
Press Down With a Wide Spatula to Remove Any Air Pockets. |
|
11
Done
|
Cover and Cook 1-2 Minutes, Checking Frequently, Until Bottom Tortilla Is Crisp and Browned. |
|
12
Done
|
Turn Over, Cover, and Cook 1-2 Minutes, or Until Lightly Browned. |
|
13
Done
|
Repeat This Process For Remaining Quesadillas. |
|
14
Done
|
Cut Into Wedges and Serve Immediately. |
