A tasty and filling meal for the big game!
Carla Hall's Quesadillas
Yellow or Spanish Onion (sliced)
Red/Yellow/or Green Bell Pepper (sliced intro strips)
1 teaspoon Cumin
1 teaspoon Chili Powder
6 Flour Tortillas
Monterey or Pepper Jack Cheese
Mild or Sha
- To make vegetable base, heat 2 tablespoons olive oil in cast iron skillet, adding onion, bell pepper, cumin, and chili powder, and sweat until softened and fragrant. Remove and set aside.
- Heat the same cast iron skillet over medium-high heat. Coat the bottom of the skillet with a teaspoon of olive oil and lay in tortilla. Add the cheese of your choice, some of the onion and pepper mixture, and top with meat and vegetables of your choice, if desired. When cheese begins to bubble, fold the tortilla over in half to a half-moon shape, and flip quesadilla over. Once cheese has melted through, transfer to a plate and serve with desired garnishes.