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This recipe uses the following spices:

Bell Pepper Quesadillas

Ingredients:

1 Tbsp. vegetable oil
1 large onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1 garlic clove, finely chopped
¼ tsp. The Spice Hunter Turkish Cumin
¼ teaspoon salt
2 Tbsp. chopped fresh cilantro
12 (6- to 7-inch) flour tortillas
6 ounces Monterey Jack Cheese with jalapeño chiles, Shredded (1½ cups)
cilantro leaves and hot red pepper for garnish

Preparation:

In nonstick skillet, heat oil over medium heat. Sauté onion and peppers until golden and tender. Add garlic, cumin and salt. Stir and cook, stirring often, for additional 5 minutes. Remove skillet from heat. Stir in cilantro. Spread pepper mixture on 6 tortillas. Sprinkle with cheese. Top with remaining tortillas. If not serving right away, cover and refrigerate up to 6 hours. Preheat oven to 450°;F. Place quesadillas on 2 large cookie sheets and bake 4 minutes per side, or until lightly browned. Transfer quesadillas to cutting board. Cut into 8 wedges; garnish each wedge with a cilantro leaf. Garnish platter with hot pepper. Serve immediately. Adapted from Good Housekeeping