Luckily I’ve got a quesadilla maker which makes it much easier. I used only the onion, peppers and black beans, no meat. Sour cream & guacamole are just a bonus.
Of course we love almost all mexican food, but these were probably the best quesadillas we’ve ever made!
- 1 large yellow onion, thinly sliced
- 2 cups sliced red, green or yellow bell peppers
- 2 tablespoons extra virgin olive oil*
- Salt and pepper to taste
- 3/4 cup grated Monterey Jack cheese*
- 6 flour tortillas*
- 1 (15-ounce) can black beans, drained*
- 3 tablespoons butter*
- Chopped lettuce
- 1/2 to 1 cup salsa*
- 1/3 cup sour cream
- 1/2 cup guacamole
Preheat oven to 425°F. Toss onions and peppers with olive oil, salt and pepper. Roast in oven, tossing occasionally, 6 to 8 minutes, or until golden brown. Sprinkle 2 to 3 tablespoons cheese on each of 3 tortillas. Top with roasted onions and peppers, beans and remaining cheese. Arrange remaining tortillas on top. Heat butter in a large skillet over medium high heat and, working in batches, brown both sides of each quesadilla until cheese is melted. Cut into quarters and transfer quesadillas to plates. Serve with lettuce, salsa, sour cream and guacamole on the side.
Source: Whole Foods