Classic Quesadillas

"Just cheese and peppers, yum"
 
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Ready In:
46mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Blacken the skins of the peppers by grilling, broiling, or using a kitchen torch.
  • Place in a zip-lock bag and seal; allow to stand at room temperature for about 10 minutes.
  • Take peppers from bag and remove skins by holding under running tap water and scraping off skins with fingers.
  • Cut peppers open and remove seeds by scraping with a spoon; dice peppers.
  • Toss cheeses together in a bowl.
  • Lay 4 tortillas on the counter and spread about 3/4 cup cheese over each.
  • Sprinkle about 1/4 cup diced peppers over the top.
  • Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.
  • Place one of the remaining tortillas on top.
  • Press down with a wide spatula to remove any air pockets.
  • Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.
  • Turn over, cover, and cook 1-2 minutes, or until lightly browned.
  • Repeat this process for remaining quesadillas.
  • Cut into wedges and serve immediately.

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